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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; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

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премия «Хьюго»

мировая катастрофа

сверхспособности

иные миры

научное фэнтези

Near-Infrared Spectroscopy in Food Science and Technology

Без серии

Alfred A. Christy