Near Infrared Spectroscopy in Food Science and Technology
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Author
Contributions
- Christy, Alfred A. - Contributor
- McClure, W. Fred - Contributor
- Wiley online library - Contributor
- Ebooks Corporation - Contributor
Publication
2006 - John Wiley & Sons, Inc., Hoboken, No place, unknown, or undetermined
Language
English
Word Count
0 words, Guess
Page Count
0 pages
Physical Format
Electronic resource
Identifiers
- Internet Archivenearinfraredspec00ozak
- Internet Archivenearinfraredspec00ozak_880
- ISBN-100470047690
- ISBN-139780470047699
- OCLC Control Number476021432
and 2 more
- Better World Books9780470047699
- Open LibraryOL27076815M
Classifications
- DDC664.07
- DDC664/.07
- LCCTX547.2.I53 N426 2006eb
and 1 more
- LCCTX547.2.I53N426 2007
Description
While there are many books on Near Infrared Spectroscopy (NIRS), there are few that apply this valuable analytical technique specifically to the food science and technology industries. Near Infrared Spectroscopy in Food Science and Technology fills this void.
Subjects
Topics
Food - AnalysisFood industry and trade
Other Editions
- Near Infrared Spectroscopy in Food Science and Technology
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