ISBN: 9783642157967
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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… mais…
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
Dados bibliográficos do melhor livro correspondente
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Dados detalhados do livro - Nondestructive Evaluation of Food Quality
EAN (ISBN-13): 9783642157967
ISBN (ISBN-10): 3642157963
Ano de publicação: 2010
Editor/Editora: Springer Berlin
288 Páginas
Língua: eng/Englisch
Livro na base de dados desde 2011-07-18T00:36:46+01:00 (Lisbon)
Página de detalhes modificada pela última vez em 2023-06-09T06:08:51+01:00 (Lisbon)
Número ISBN/EAN: 3642157963
Número ISBN - Ortografia alternativa:
3-642-15796-3, 978-3-642-15796-7
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: jha, shyam
Título do livro: non food
Dados da editora
Autor: Shyam N. Jha
Título: Nondestructive Evaluation of Food Quality - Theory and Practice
Editora: Springer; Springer Berlin
288 Páginas
Ano de publicação: 2010-11-30
Berlin; Heidelberg; DE
Impresso / Feito em
Língua: Inglês
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.Outros livros adicionais, que poderiam ser muito similares com este livro:
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