Applications of Vibrational Spectroscopy in Food Science
Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered - showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.
CHF 519.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V105:
Folgt in ca. 15 Arbeitstagen
Produktdetails
Weitere Autoren: Chalmers, John M. (Hrsg.) / Griffiths, Peter R. (Hrsg.)
- ISBN: 978-0-470-74299-0
- EAN: 9780470742990
- Produktnummer: 19598341
- Verlag: John Wiley & Sons Inc
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 752 S.
- Masse: H25.3 cm x B19.4 cm x D4.6 cm 2'218 g
- Auflage: 2 Volume Set
- Gewicht: 2218
- Sonstiges: Professional & Vocational
2 weitere Werke von Eunice (Hrsg.) Li-Chan:
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
Ebook (EPUB Format)
CHF 250.00
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
Ebook (PDF Format)
CHF 250.00
Bewertungen
Anmelden