Abstract
NIR news
Volume 17 Issue 8, Pages 10–11 (2006)
doi: 10.1255/nirn.935
Exploring the potential of visible-near infrared spectroscopy to predict sensory properties of food
Heather E. Smyth,a1John Mayze,a1 Paul Exley,a1 Glen Fox,a2 Sue
Poole,a1 Paul Drabsch,2 Steve Percival4 and Daniel Cozzolino3
a1Queensland Dept. Primary Industries &
Fisheries, Australia, Emerging Technologies, 19 Hercules Street, Hamilton, Qld 4007, Australia. E-mail: heather.smyth@dpi.qld.gov.au
a2Queensland Dept.
Primary Industries & Fisheries, Australia, Plant Science, 13 Holberton Street, Toowoomba, Qld 4350, Australia
2Lake Argyle Industries, Western Australia,
Australia
3The Australian Wine Research Institute, Chemistry Department, Waite Road, Urrbrae, PO Box 197, Glen OsmondŐUrrbrae Adelaide, SA 5064,
Australia
4Aquaculture Development and Veterinary Services Pty Ltd, 27 Selby Road, Kettering, TAS 7155, Australia
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