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20201020.0 |
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120620s2009 mau eng |
| 020 |
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|a 012374136X (hardback : alk. paper)
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| 020 |
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|a 9780123741363 (hardback : alk. paper)
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| 050 |
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|a TX547.2.I53
|b I54 2009
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| 090 |
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|a TX547.2.I53
|b I54 2009
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| 245 |
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|a Infrared spectroscopy for food quality analysis and control
|c edited by Da-Wen Sun
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| 260 |
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|a Burlington, Massachusetts :
|b Elsevier/Academic Press ,
|c c2009
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| 300 |
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|a xiii, 424 p. :
|b ill. ;
|c 25 cm.
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| 500 |
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|a Descripcio del recurs: 20 desembre 2010
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Principles of infrared spectroscopy -- 2. Data pre-processing -- 3. Multivariate calibration for quantitative analysis -- 4. Multivariate classification for qualitative analysis -- 5. Calibration transfer methods -- 6. Infrared (IR) spectroscopy - near-infrared spectroscopy and mid-infrared spectroscopy -- 7. Fourier transform infrared (FTIR) spectroscopy -- 8. Meat and meat products -- 9. Fish and related products -- 10. Milk and dairy products -- 11. Cereals and cereal products -- 12. Fruits and vegetables -- 13. Fruit juices -- 14. Wine and beer -- 15. Eggs and egg products
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| 650 |
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|a Food
|x Analysis
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| 650 |
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0 |
|a Infrared spectroscopy
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| 700 |
1 |
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|a Sun, Da-Wen ,
|e editor
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| 999 |
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|a 1000151294
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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