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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Chi tiết về thư mục
Định dạng:	Sách
Ngôn ngữ:	Undetermined
Được phát hành:	Hoboken, N.J. Wiley-Interscience 2007
Những chủ đề:	Food,Near infrared spectroscopy,Công nghệ thực phẩm Analysis
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

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

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