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ISBN: 9783642157967
*Nondestructive Evaluation of Food Quality* - Theory and Practice / pdf eBook für 96.49 € / Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik Medien > Bücher nein eBook als pdf eBoo… Mehr…
ISBN: 9783642157967
Nondestructive Evaluation of Food Quality - Theory and Practice: ab 96.49 € eBooks > Sachthemen & Ratgeber > Technik Springer-Verlag GmbH eBook als pdf, Springer-Verlag GmbH
2010, ISBN: 9783642157967
Theory and Practice, eBooks, eBook Download (PDF), Auflage, [PU: Springer-Verlag], [ED: 1], Springer-Verlag, 2010
2010, ISBN: 9783642157967
Theory and Practice, eBooks, eBook Download (PDF), 2010, [PU: Springer Berlin], Seiten: 288, Springer Berlin, 2010
Bibliographische Daten des bestpassenden Buches
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Detailangaben zum Buch - Nondestructive Evaluation of Food Quality
EAN (ISBN-13): 9783642157967
ISBN (ISBN-10): 3642157963
Erscheinungsjahr: 2010
Herausgeber: Springer Berlin
288 Seiten
Sprache: eng/Englisch
Buch in der Datenbank seit 2011-07-18T01:36:46+02:00 (Berlin)
Detailseite zuletzt geändert am 2023-06-09T07:08:51+02:00 (Berlin)
ISBN/EAN: 9783642157967
ISBN - alternative Schreibweisen:
3-642-15796-3, 978-3-642-15796-7
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: jha, shyam
Titel des Buches: non food
Daten vom Verlag:
Autor/in: Shyam N. Jha
Titel: Nondestructive Evaluation of Food Quality - Theory and Practice
Verlag: Springer; Springer Berlin
288 Seiten
Erscheinungsjahr: 2010-11-30
Berlin; Heidelberg; DE
Gedruckt / Hergestellt in Deutschland.
Sprache: Englisch
96,29 € (DE)
99,00 € (AT)
118,00 CHF (CH)
Available
XI, 288 p.
EA; E107; eBook; Nonbooks, PBS / Chemie; Chemie; Verstehen; Food safety evaluation; NIR spectroscopy; X-ray; food; food safety; internal disorder; reliable methods; spectroscopy; ultrasound; B; Chemistry/Food Science, general; Analytical Chemistry; Characterization and Evaluation of Materials; Food Science; Chemistry; Analytical Chemistry; Characterization and Analytical Technique; Food Science; Chemistry and Materials Science; Analytische Chemie; Werkstoffprüfung; Lebensmittel- und Getränketechnologie; BB
Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.Weitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
Neuestes ähnliches Buch:
9783642435430 Nondestructive Evaluation of Food Quality (Shyam N. Jha)
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