Evaluation of the Salt Content of Canned Sardines in Tomato Ketchup by Diffuse Reflection near Infrared Spectroscopy

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dc.contributor.authorPanmanas Sirisomboon
dc.contributor.authorPimpen Pornchaloempong
dc.contributor.authorPeerawat Ramsiri
dc.contributor.authorSkaow Pongkuan
dc.contributor.authorSarocha Srikornkarn
dc.date.accessioned2025-07-21T05:54:29Z
dc.date.issued2014-01-01
dc.identifier.doi10.1255/jnirs.1126
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/4335
dc.subjectDiffuse reflection
dc.subject.classificationMeat and Animal Product Quality
dc.titleEvaluation of the Salt Content of Canned Sardines in Tomato Ketchup by Diffuse Reflection near Infrared Spectroscopy
dc.typeArticle

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