Simultaneous Measurement of Total Acid Content and Soluble Salt-free Solids Content in Chinese Vinegar Using Near-infrared Spectroscopy
Article first published online: 17 JAN 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 2, pages C222–C227, February 2012
How to Cite
Chen, Q., Ding, J., Cai, J., Sun, Z. and Zhao, J. (2012), Simultaneous Measurement of Total Acid Content and Soluble Salt-free Solids Content in Chinese Vinegar Using Near-infrared Spectroscopy. Journal of Food Science, 77: C222–C227. doi: 10.1111/j.1750-3841.2011.02549.x
- Issue published online: 17 FEB 2012
- Article first published online: 17 JAN 2012
- MS 20110986 Submitted 8/13/2011, Accepted 11/1/2011.
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!