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Record Nr. |
UNINA9910830888403321 |
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Titolo |
Near-infrared spectroscopy in food science and technology [[electronic resource] /] / edited by Yukihiro Ozaki, W. Fred McClure, Alfred A. Christy |
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Pubbl/distr/stampa |
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Hoboken, N.J., : Wiley-Interscience, c2007 |
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ISBN |
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1-280-65444-9 |
9786610654444 |
0-470-04770-4 |
0-470-04769-0 |
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Descrizione fisica |
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1 online resource (422 p.) |
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Altri autori (Persone) |
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OzakiY (Yukihiro) |
McClureW. F (William F.) |
ChristyAlfred A |
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Disciplina |
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Soggetti |
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Food - Analysis |
Near infrared spectroscopy |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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NEAR-INFRARED SPECTROSCOPY IN FOOD SCIENCE AND TECHNOLOGY; CONTENTS; PREFACE; ACKNOWLEDGMENTS; CONTRIBUTORS; 1. Introduction; 2. Principles of Molecular Vibrations for Near-Infrared Spectroscopy; 3. Spectral Analysis; CHAPTER 4 INSTRUMENTATION; 4.1. Instruments; 4.2. Time-of-Flight Spectroscopy; 4.3. NIR Imaging and its Applications to Agricultural and Food Engineering; 5. Sampling Techniques; 6. Latent-Variable Analysis of Multivariate Data in Infrared Spectrometry; CHAPTER 7 APPLICATIONS TO AGRICULTURAL AND MARINE PRODUCTS; 7.1. Grains and Seeds; 7.2. Fruits and Vegetables |
7.3. Meat and Fish ProductsCHAPTER 8 APPLICATIONS TO FOODSTUFFS; 8.1. Flours and Breads; 8.2. Cereal Foods; 8.3. Livestock Animal By-Products; 8.4. Dairy Products; CHAPTER 9 OTHER TOPICS; 9.1. Fermentation Engineering; 9.2. On-Line Analysis in Food Engineering; 9.3. Disease Diagnosis Related to Food Safety in Dairy; INDEX |
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Sommario/riassunto |
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This reference gives food science professionals a working |
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