Основной контент книги Near-Infrared Spectroscopy in Food Science and Technology
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Volume 422 pages
Near-Infrared Spectroscopy in Food Science and Technology
$186
About the book
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.
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Age restriction:
0+Release date on Litres:
20 August 2019Volume:
422 p. ISBN:
9780470047699Total size:
6.7 МБTotal number of pages:
422Copyright holder:
John Wiley & Sons Limited