Near-infrared spectroscopy in food science and technology

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Near-infrared spectroscopy in food science and technology

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Podrobná bibliografie
Médium:	Sách
Jazyk:	Undetermined
Vydáno:	John Wiley & Son 2007
Témata:	Thực phẩm;
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

Thư viện lưu trữ:	Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Podobné jednotky

Near-Infrared Spectroscopy in Food Science and Technology
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RAPID AND SIMULTANEOUS DETERMINATION OF CEFADROXIL, CEFIXIM IN TABLETS BY NEAR AND MIDLE INFRARED SPECTROSCOPY
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Multivariate analysis and classification of the chemical quality of 7-aminocephalosporanic acid using near-infrared reflectance spectroscopy /
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Rapid and reliable identification of food-borne yeasts by fourier-transform infrared spectroscopy /
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Biological and Biomedical Infrared Spectroscopy
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New near infrared-sensitive photochromic fluorescing molecules /
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Near-infrared photoluminescence of lanthanide-doped liquid crystals /

Modern infrared spectroscopy : analytical chemistry by open learning /
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Food packaging science and technology
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Vydáno: (2008)

Near-infrared spectrometry of abdominal aortic aneurysm in the ApoE-/- mouse /

Design and enhance the vein recognition using near infrared light and projector
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Vydáno: (2024)

High-resolution infrared spectroscopy of the formic acid dimer /
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Development and validation of a near-infrared method for the quantitation of caffeine in intact single tablets /

Determination of enantiomeric compositions of amino acids by near-infrared spectrometry through complexation with carbohydrate /
Autor: Tran, Chieu D.

Statistical methods for food science : Introductory procedures for the food practitioner
Autor: Bower,John A
Vydáno: (2013)

Thực phẩm sắp hết hạn - cơ hội kinh doanh tại thị trường Việt Nam = Near-expired food - Business opportunity in the Vietnam market
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Rare-earth glass reference materials for near-infrared spectrometry : Correcting and exploiting temperature dependencies /
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Multivariate calibration standardization across instruments for the determination of glucose by fourier transform near-infrared spectrometry /
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Food Science
Autor: Potter, Norman N
Vydáno: (1998)

Food processing technology : Principles and practices
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Statistical methods for food science : Introductory procedures for the food practitioner
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Vydáno: (2013)

Optical properties of organic semiconductor blends with near-infrared quantum-dot sensitizers for light harvesting applications /

Food materials science : Principles and practice
Vydáno: (2008)

Quantum cascade infrared laser spectroscopy for real-time cigarette smoke analysis /

Antemortem identification of bovine spongiform encephalopathy from serum using infrared spectroscopy /

Proceedings the 2nd conference on food science & technology :
Vydáno: (2013)

Proceedings the 2nd conference on food science & technology :
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Benders’ dictionary of nutrition and food technology
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Vydáno: (2018)

Extending The Storability of Melon : Doctor Thesis - Major: Faculty of Food Science
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Handbook of plant-based fermented food and beverage technology
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Quantitative Infrared Spectroscopy for Understanding of a Condensed Matter. 1st ed. 2017
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Vydáno: (2020)

Moisture-curing comparison of different polysilazanes at room temperature by infrared reflection absorption spectroscopy

Application of Infrared to Biomedical Sciences
Autor: Ng, Eddie YK, a další
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Directory of food and nutrition institutions in the Near East
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Food processing technology
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