Near Infrared Spectroscopy in Food Science and Technology

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Omschrijving

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, inclu...
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Uitgebreide omschrijving

This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
Uitgever John Wiley & Sons Ltd
Druk 1
ISBN/EAN 9780471672012
Auteur Ozaki, Yukihiro Christy, Alfred A. McClure, Fred W.
Vakken Scheikunde

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