共 11 条
[1]
Short communication: a novel system to estimate protein degradability in legume and grass hays. Dorshorst M E,Hoffman P C. Journal of Dairy Research . 2000
[2]
Predicting the effect of proteolysis on ruminal crude protein degradation of legume and grass silages using near-infrared reflectance spectroscopy. Hoffman P C,Brehm N M,Combs D K,Bauman L M,Peters J B,Undersander D J,Undersander D J. Journal of Dairy Research . 1999
[3]
AnlnvestingationofthestabilityofNIRScali brationsfortheanalysisofoilcontentinwholeseedcanola. GreenwoodCF ,,AllenJA,LeongAS,PallotTN,GolderTM,GolebiowskiT. 10thIn ternationalRapeseedCongress . 1999
[4]
Review of process and non-invasive near-infrared and infrared spectroscopy(1993-1999). Jerome J,workman L. Applied Spectroscopy Reviews . 1999
[5]
The applicability of NIRS for estimating multiple seed quality components in ethiopian mustard. Velasco L,Fernandez-Martinez J M,De Haro A. 9th International Rapeseed Congress . 1995
[6]
Application of near infrared to the analysis of oil, protein, chlorophyll and glucosinolats in canola/rapeseed. McGregor D I. Canole and Rapeseed-Production, Chemistry, Nutrition and Processing Technology . 1990
[7]
Precision of fatty acid analyses using near infrareo spectroscopy of whole seed brassicas. Pallot T N,Leong A S,Allen J A,Golder T M,Greenwood C F,Golebiowski T. . 1999
[8]
Near-infrared reflectance spectroscopy enables the fast and accurate prediction of the essential amino acid contents in soy, rapeseed meal, sunflower meal, peas,fish meal, meat meal products, and poultry meal. Fontaine J,Horr J,Schirmer B. Journal of Agriculture . 2001
[9]
Near infrared spectroscopy-a potentially useful method for rapid determination of fat and protein content in homogenized diets. Almendingen K,Meltzer H M,Pedersen J I,Nilsen B N,Ellekjaer M. European Journal of Clinical Nutrition . 2000
[10]
Rapid prediction of gross energy and utilizable energy in cereal food products using near-infrared reflectance spectroscopy. Kays S E,Barton F E,II. Journal ofAgricultural and Food Chemistry . 2002