calibration plate compliant with nist traceability standards (National Institute of Standards and Technology)
90
Structured Review
National Institute of Standards and Technology
calibration plate compliant with nist traceability standards
Calibration Plate Compliant With Nist Traceability Standards, supplied by National Institute of Standards and Technology, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/calibration+plate+compliant+with+nist+traceability+standards/calibration+plate+compliant+with+nist+traceability+standards/10__1111_slash_jfpe__14688-70-28-29
Average 90 stars, based on 1 article reviews
Calibration Plate Compliant With Nist Traceability Standards, supplied by National Institute of Standards and Technology, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/calibration+plate+compliant+with+nist+traceability+standards/calibration+plate+compliant+with+nist+traceability+standards/10__1111_slash_jfpe__14688-70-28-29
Average 90 stars, based on 1 article reviews
calibration plate compliant with nist traceability standards - by Bioz Stars,
2026-11
90/100 stars
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other:Article Title: Development of a predictive model for assessing quality of winter jujube during storage utilizing hyperspectral imaging technology Article Snippet: Funding information National Natural Science Foundation of China, Grant/Award Number: 31770769 Abstract The necessity for precise determination of fruit storage durations is paramount in both industrial and domestic spheres, with hyperspectral imaging (HSI) technology emerging as a pivotal tool for prognosticating the physicochemical attributes indicative of mature fruit quality.. This investigation employed hyperspectral imaging to conduct a noninvasive analysis of variations in soluble solids content (SSC), hardness, and moisture content (MC) in jujube fruit over the course of storage at divergent temperatures.. Throughout the storage intervals (0, 7, 14, and 21 days) at varying temperatures (4 and 20 C), both physicochemical and spectral data were amassed. |