Near Infrared Spectroscopy in Food Science and Technology
Contributors: Christy, Alfred A.; McClure, W. Fred; Wiley online library; Ebooks Corporation
Publisher: John Wiley & Sons, Inc.
Published: 2006
Place of publication: Hoboken
Language: eng
Format: [electronic resource]
ISBN-13: 9780470047699
Subjects: Food - Analysis
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.
Notes: Electronic reproduction. Available via World Wide Web.

Mode of access: World Wide Web.
Table of contents: title: NEAR-INFRARED SPECTROSCOPY IN FOOD SCIENCE AND TECHNOLOGY CONTENTS PREFACE ACKNOWLEDGMENTS CONTRIBUTORS 1. Introduction 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy.; title: 3. Spectral Analysis CHAPTER 4 INSTRUMENTATION 5. Sampling Techniques 6. Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry.