Near-Infrared Spectroscopy in Food Science and Technology eBook
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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.

About the book
Author
Alfred A.  Christy , W. Fred  McClure , Yukihiro  Ozaki
Imprint
Wiley-Interscience
Collection
n.c
Publication date
2006-10-25
Pages
424 pages
Print ISBN
9780471672012
Language
English
Ebook informations
EAN PDF
9780470047699
Price
£142.37
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Copy count 0
Print count 424
File size 6820 Ko
Ce livre est accessible aux handicaps   Informations accessibility
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