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; an
Infrared spectroscopy - materials science, engineering and technology
✍ Scribed by Theo M Theophanides
- Publisher
- InTech
- Year
- 2012
- Tongue
- English
- Leaves
- 524
- Category
- Library
No coin nor oath required. For personal study only.
✦ Subjects
Химия и химическая промышленность;Аналитическая химия;Физико-химические (инструментальные) методы анализа;Оптические методы анализа;
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