Tomato pastes and their moisture content as determined via the measurements of thermal effusivity by means of infrared photothermal radiometry and inverse photopyroelectric technique

URN:NBN:SI:DOC-FCU61IJE2004Bicanic, Dane DanijelDadarlat, DorinGijsbertsen, ArjanKurtanjek, ŽelimirLinden, Dennis van derManojlović, MajaNeamtu, CameliaPosavec, Kristijandocuments/znanstveni_clanki/acta_chimica_slovenica/html/urn_nbn_si_doc-fcu61ije.htmldocuments/znanstveni_clanki/acta_chimica_slovenica/pdf/urn_nbn_si_doc-fcu61ije.pdfdocuments/znanstveni_clanki/acta_chimica_slovenica/txt/urn_nbn_si_doc-fcu61ije.txt1518 straniarticlestr. 39-461318-020725871621URN:NBN:SI:doc-FCU61IJEengSlovensko kemijsko društvoActa chimica slovenicaBYinfrardeča fototermična radiometrijaparadižnikova mezgaspektralna analizatoplotna prevodnostvsebnost vlageTomato pastes and their moisture content as determined via the measurements of thermal effusivity by means of infrared photothermal radiometry and inverse photopyroelectric technique