Rapid evaluation of the salt content of canned sardines in brine using near-infrared diffuse reflectance spectroscopy

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dc.contributor.authorPimpen Pornchaloempong
dc.contributor.authorPanmanas Sirisomboon
dc.contributor.authorSakaow Pongkuan
dc.date.accessioned2025-07-21T05:57:17Z
dc.date.issued2016-09-30
dc.identifier.doi10.1080/00387010.2016.1236820
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/5941
dc.subjectBrine
dc.subjectDiffuse reflection
dc.subject.classificationMeat and Animal Product Quality
dc.titleRapid evaluation of the salt content of canned sardines in brine using near-infrared diffuse reflectance spectroscopy
dc.typeArticle

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