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Yukihiro (Hrsg.) Ozaki

Near-Infrared Spectroscopy in Food Science and Technology

Ebook (PDF Format)

THE PRINCIPLES, APPLICATIONS, AND TRENDS OF A KEY TOOL IN FOOD SCIENCE Maximizing food potential has become one of the priorities of the food industry and near-infrared spectroscopy (NIRS) is fast becoming a key ingredient in achieving that goal. Taking its place among other proven spectroscopic tools, near-infrared spectroscopy facilitates, for example, quality measurements made early in the production when fresh products are still edible, helping to determine whether the product goes to fresh market or to processing and thereby minimizing waste. Near-Infrared Spectroscopy in Food Science and Technology is one of the few available resources… Mehr

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Produktdetails


Weitere Autoren: Christy, Alfred A. (Hrsg.) / McClure, W. Fred (Hrsg.)
  • ISBN: 978-0-470-04769-9
  • EAN: 9780470047699
  • Produktnummer: 13956713
  • Verlag: Wiley
  • Sprache: Englisch
  • Erscheinungsjahr: 2006
  • Seitenangabe: 480 S.
  • Plattform: PDF
  • Masse: 6'825 KB

Über den Autor


YUKIHIRO OZAKI, PHD, is a Professor in the Department of Chemistry at Kwansei Gakuin University, Sanda, Japan. He is also a coeditor of the books Near-Infrared Spectroscopy: Principles, Instruments, Applications and Two-Dimensional Correlation Spectroscopy: Applications in Vibrational and Optical Spectroscopy, both published by Wiley. W. FRED MCCLURE, PHD, is Professor Emeritus in the Department of Biological and Agricultural Engineering at North Carolina State University, Raleigh, North Carolina. ALFRED A. CHRISTY, PHD, is a Professor scholarship holder in Chemistry at the Faculty of Mathematics and Sciences, Agder University College, Kristiansand, Norway.

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