ISBN: 9783642157967
This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food a… Más…
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2010, ISBN: 9783642157967
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2010, ISBN: 9783642157967
Theory and Practice, eBooks, eBook Download (PDF), 2010, [PU: Springer Berlin], Seiten: 288, Springer Berlin, 2010
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ISBN: 9783642157967
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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… Más…
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
Datos bibliográficos del mejor libro coincidente
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Detalles del libro - Nondestructive Evaluation of Food Quality
EAN (ISBN-13): 9783642157967
ISBN (ISBN-10): 3642157963
Año de publicación: 2010
Editorial: Springer Berlin
288 Páginas
Idioma: eng/Englisch
Libro en la base de datos desde 2011-07-17T18:36:46-05:00 (Mexico City)
Página de detalles modificada por última vez el 2023-06-08T23:08:51-06:00 (Mexico City)
ISBN/EAN: 3642157963
ISBN - escritura alterna:
3-642-15796-3, 978-3-642-15796-7
Mode alterno de escritura y términos de búsqueda relacionados:
Autor del libro: jha, shyam
Título del libro: non food
Datos del la editorial
Autor: Shyam N. Jha
Título: Nondestructive Evaluation of Food Quality - Theory and Practice
Editorial: Springer; Springer Berlin
288 Páginas
Año de publicación: 2010-11-30
Berlin; Heidelberg; DE
Impreso en
Idioma: Inglés
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.Más, otros libros, que pueden ser muy parecidos a este:
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