| Author | Message | ||
     Andrew McGlone (Unregistered Guest) Unregistered guest |
I've been asked about the use of NIR in the onion industry. All I have are the early papers by Gerald Birth et al from the 1980's; nothing else in my files. Now I have a vague feeling that the USA onion industry has, in some form or another, been using non-destructive NIR for drymatter(~total carbohydrate) measurement on onions since early 1990's. True? What are the details on the usage etc A contact name to someone, or some company, in the "know" would be perfect. Thanks |