Infrared Spectroscopy for Food Quality Analysis and Control
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The...
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| Format: | Book |
| Language: | English |
| Published: |
Amsterdam Boston
Academic Press/Elsevier
2009
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Near infrared spectroscopy in food science and technology
Capillary gas Chromatography in Food Control and Research
