Near-infrared spectroscopy in food science and technology

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Near-infrared spectroscopy in food science and technology

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Detaylı Bibliyografya
Materyal Türü:	Sách
Dil:	Undetermined
Baskı/Yayın Bilgisi:	John Wiley & Son 2007
Konular:	Thực phẩm;
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

Benzer Materyaller

Near-Infrared Spectroscopy in Food Science and Technology
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Biological and Biomedical Infrared Spectroscopy
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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 /
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Statistical methods for food science : Introductory procedures for the food practitioner
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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 materials science : Principles and practice
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Optical properties of organic semiconductor blends with near-infrared quantum-dot sensitizers for light harvesting applications /

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

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

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

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Food processing technology
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