Near-Infrared Spectroscopy in Food Science and Technology PDF
By:Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy
Published on 2006-09-18 by John Wiley & Sons
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.
This Book was ranked at 13 by Google Books for keyword agricultural science and technology.
Book ID of Near-Infrared Spectroscopy in Food Science and Technology's Books is wsk7SPMOuJAC, Book which was written byYukihiro Ozaki,W. Fred McClure,Alfred A. Christyhave ETAG "H/hxAmATmfc"
Book which was published by John Wiley & Sons since 2006-09-18 have ISBNs, ISBN 13 Code is 9780470047699 and ISBN 10 Code is 0470047690
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Book which have "480 Pages" is Printed at BOOK under CategoryScience
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