Károly Kaffka: The Hungarian Pioneer of near Infrared Spectroscopy

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References

Kaffka

and Norris

, “Rapid instrumental analysis of composition of wine”, Acta Aliment. Hung. 5, 268–279 (1976).

Kaffka

and Czabaffy

, “The correlation between quality parameters and optical transmittance of some stone fruits determined with a near infrared composition analyzer”, Acta Aliment. Hung. 10, 76–85 (1981).

Kaffka

and Kulcsár

, “Attempts to determine egg content in pastry products using the NIR technique”, Acta Aliment. Hung. 11, 48–64 (1982).

Kocsányi

Richter

and Kaffka

, “Photoacoustic spectroscopy (PAS and its application in food analysis”, Finommechanika Mikrotechnika 25, 328 (1986) (abstract in English).

Váradi

Tóth

Á.

and Kaffka

, “A new NIT instrument and its application possibility”, in Proceedings of the Third International Conference on Near Infrared Spectroscopy, Ed by Biston

and Bartiaux-Thill

Agricultural Research Centre Publications, Gembloux, Belgium, pp. 58–68 (1991).

Kaffka

and Gyarmati

, “Qualitative (comparative) analysis by near infrared spectroscopy”, in Proceedings of the Third International Conference on Near Infrared Spectroscopy, Ed by Biston

and Bartiaux-Thill

Agricultural Research Centre Publications, Gembloux, Belgium, pp. 135–144 (1991).

Kaffka

and Seregély

Zs.

, “PQS the new data reduction and product qualification method”, Acta Aliment. Hung. 31, 3–20 (2002). doi: http://dx.doi.org/10.1556/AAlim.31.2002.1.2