Infrared spectroscopy for food quality analysis and control
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The...
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| Other Authors | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Amsterdam ; Boston :
Academic Press/Elsevier,
2009.
|
| Edition | 1st ed. |
| Subjects | |
| Online Access | Plný text |
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