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Near-Infrared Spectroscopy in Food Science and Technology Y Ozaki
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Near-Infrared Spectroscopy in Food Science and Technology
Y Ozaki
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.
424 pages, illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | October 1, 2006 |
| ISBN13 | 9780471672012 |
| Publishers | John Wiley & Sons Inc |
| Pages | 424 |
| Dimensions | 163 × 241 × 25 mm · 712 g |
| Language | English |
| Editor | Christy, Alfred A. (Agder University College, Kristiansand, Norway) |
| Editor | McClure, W. Fred (North Carolina State University) |
| Editor | Ozaki, Yukihiro (Kwansei Gakuin University, Japan) |
