The aim of this work was to test on olives a portable vis /NIR system (400-1000 nm) to perform analysis of physical-chemical parameters such as SSC and texture before the oil extraction process.

Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy / Roberto Beghi; Valentina Giovenanza; Raffaele Civelli; Enrico Cini; Riccardo Guidetti. - In: JOURNAL OF AGRICULTURAL ENGINEERING. - ISSN 2239-6268. - STAMPA. - XLIV:e8:(2013), pp. 56-61.

Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy

CINI, ENRICO;
2013

Abstract

The aim of this work was to test on olives a portable vis /NIR system (400-1000 nm) to perform analysis of physical-chemical parameters such as SSC and texture before the oil extraction process.
XLIV:e8
56
61
Roberto Beghi; Valentina Giovenanza; Raffaele Civelli; Enrico Cini; Riccardo Guidetti
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2158/990208
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