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Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products

机译：沿着加工链实现中红外光谱的实施，提高基于番茄产品的质量

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Sylvie Bureau; Alexandre Arbex de Castro Vilas Boas; Robert Giovinazzo; Benoit Jaillais; David Page;
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1. Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products [J] . Bureau Sylvie, Boas Alexandre Arbex de Castro Vilas, Giovinazzo Robert, LWT-Food Science & Technology . 2020,第1期

机译：沿着加工链实现中红外光谱的实施，提高基于番茄产品的质量
2. The effects of dairy management and processing on quality characteristics of milk and dairy products. (Special Issue: Improving production efficiency, quality and safety in organic and 'low-input' food supply chains.) [J] . Butler G., Nielsen J. H., Larsen M. K., NJAS Wageningen Journal of Life Sciences . 2011,第3a4期

机译：乳制品管理和加工对牛奶和乳制品质量特征的影响。（特刊：提高有机和“低投入”食品供应链的生产效率，质量和安全性。）
3. Improving the quality of processed tomato products through the genetic modification of fruit. [J] . Porretta S, Wilde R, Gittus K, Acta Horticulturae . 1999,第487期

机译：通过对水果进行基因改造来提高番茄加工产品的质量。
4. Using context data to improve the overall product quality in process chains [C] . Jurgen Henke, Dominik Lucke, Hartmut Eigenbrod CIRP Conference on Manufacturing Systems . 2020

机译：使用上下文数据来提高流程链中的整体产品质量
5. Processing Technology for Improving the Quality of Tomato Product and Developing a Value-added Tomato Processing Derivative [D] . Adyatni, Irma. 2018

机译：提高番茄产品质量和开发增值番茄加工衍生物的加工技术
6. Non-Destructive Quality Assessment of Tomato Paste by Using Portable Mid-Infrared Spectroscopy and Multivariate Analysis [O] . Didem Peren Aykas, Karla Rodrigues Borba, Luis E. Rodriguez-Saona 2020

机译：通过使用便携中红外光谱和多变量分析来番茄酱的非破坏性质量评估
7. Design and Implementation of FS-I Method to Improve Effectiveness of Product Advertising using Social Media, Based on Quality Function Deployment and Fuzzy Servqual [O] . Nenny Sulestiyowati, R. Rizal Isnanto, Adian Fatchur Rochim 2020

机译：FS-I方法的设计与实现，以提高产品广告效果的应用，社会媒体，基于质量函数部署与模糊伺服型

Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products

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