Vetenskap & teknik
Near-Infrared Spectroscopy in Food Science and Technology
Yukihiro Ozaki • W Fred McClure • Alfred A Christy
Inbunden
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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.
- Format: Inbunden
- ISBN: 9780471672012
- Språk: Engelska
- Antal sidor: 424
- Utgivningsdatum: 2006-11-01
- Förlag: Wiley-Interscience