The aim of this study was fundamental research on the measurement of milk constituents by the infrared spectroscopy technique. And it laid the foundation for the further investigation.
本文的研究内容作为红外光谱法检测牛奶成分的基础研究,为后续的研究奠定了基础。
参考来源 - 应用红外光谱技术进行牛奶成分检测的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
没有麸质，酵母，牛奶成分，或人工色素和香料。
No gluten, yeast, milk derivatives, or artificial colors and flavors.
对仪器的性能做了全面、详细的评价，基本能够满足牛奶成分测量的要求。
Performances of the instrument were evaluated fully. It can meet the requirements of milk components analysis.
本论文主要针对近红外光谱技术检测牛奶成分含量的温度影响因素进行初步研究。
The paper pays specific attention on the primary study on the effect of temperature on the milk constituents'measurement by using near-infrared spectroscopy method.
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