ISBN: 9780471672012 - near-infrared spectroscopy in food science and technology (9 Ergebnisse)

Hardcover. Zustand: Very Good. Near-Infrared Spectroscopy Food This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .…

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Zustand: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Zustand: New. In English.

Zustand: New. pp. xii + 408 Illus.

Zustand: New. 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..

Hardcover. Zustand: Brand New. illustrated edition. 424 pages. 9.75x6.50x1.00 inches. In Stock.

Buch. Zustand: Neu. Neuware - THE PRINCIPLES, APPLICATIONS, AND TRENDS OF A KEY TOOL IN FOOD SCIENCEMaximizing 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 that applies this valuable technique specifically to the food science and technology industries. Written by authors with extensive expertise in NIRS and food science, this comprehensive resource provides an introduction to and overview of the technical aspects of NIRS, including:\* Basic principles of near-infrared spectroscopy\* Characteristics of the NIR spectra\* Instrumentation\* Sampling techniques\* ChemometricsStressing the practical application of near-infrared technology, the book details the method's use in four key areas of food science and technology: agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis. Nearly encyclopedic in its coverage, Near-Infrared Spectroscopy in Food Science and Technology will prove a valuable guide for food science professionals as well as scientists and engineers in a wide range of related fields.…

Zustand: New. 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. Editor(s): Ozaki, Yukihiro; Christy, Alfred A.; McClure, W. Fred. Num Pages: 424 pages, , black & white illustrations. BIC Classification: PNFS; TDCT. Category: (P) Professional & Vocational. Dimension: 243 x 164 x 26. Weight in Grams: 710. . 2006. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.…