Near-Infrared Spectroscopy in Food Science and Technology

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; an...

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Format: Llibre
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Publicat: Hoboken, N.J. Wiley-Interscience 2007
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