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2010, ISBN: 9783642157950
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Editor: Jha, Shyam N. Springer, Hardcover, Auflage: 2010, 299 Seiten, Publiziert: 2010-12-01T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 50 black & white illustrations, 10 colou, 0.71… mais…
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2010, ISBN: 3642157955
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Dados detalhados do livro - Nondestructive Evaluation of Food Quality: Theory and Practice
EAN (ISBN-13): 9783642157950
ISBN (ISBN-10): 3642157955
Livro de capa dura
Ano de publicação: 2010
Editor/Editora: Springer
288 Páginas
Peso: 0,680 kg
Língua: eng/Englisch
Livro na base de dados desde 2008-03-09T09:10:05+00:00 (Lisbon)
Página de detalhes modificada pela última vez em 2023-07-05T16:57:10+01:00 (Lisbon)
Número ISBN/EAN: 9783642157950
Número ISBN - Ortografia alternativa:
3-642-15795-5, 978-3-642-15795-0
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: jha, shyam
Título do livro: evaluation, 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: 2010-12-01
Berlin; Heidelberg; DE
Impresso / Feito em
Peso: 0,712 kg
Língua: Inglês
106,99 € (DE)
109,99 € (AT)
118,00 CHF (CH)
POD
XI, 288 p.
BB; Chemistry/Food Science, general; Hardcover, Softcover / Chemie; Chemie; Verstehen; Chemie; Food safety evaluation; NIR spectroscopy; X-ray; food; food safety; internal disorder; reliable methods; spectroscopy; ultrasound; Analytical Chemistry; Characterization and Evaluation of Materials; Food Science; Chemistry; Analytical Chemistry; Characterization and Analytical Technique; Food Science; Analytische Chemie; Werkstoffprüfung; Lebensmittel- und Getränketechnologie; BC; EA
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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