Near-Infrared Spectroscopy in Food Science and Technology

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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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מידע ביבליוגרפי
פורמט:	ספר
שפה:	Undetermined
יצא לאור:	Hoboken, N.J. Wiley-Interscience 2007
נושאים:	Food,Near infrared spectroscopy,Công nghệ thực phẩm Analysis
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

פריטים דומים

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