  | 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. Hardcover: 424 pages Company: Wiley-Interscience (2006-10-23) ISBN: 0471672017 |
Many books recommended are spectroscopy - spectroscopy books consists of spectro analysis, spectro application, spectro chemometric, spectro instrument, spectro magazine, spectro principle and spectro software & program. For related books are Chemistry (Organic and Inorganic), Chemometric and Spectroscopy.