Infrared spectroscopy for food quality analysis and control - Sun, Da-Wen (Burlington, Massachusetts : Elsevier/Academic Press, 2009)
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
Descripcio del recurs: 20 desembre 2010
Includes bibliographical references and index
Keywords: Food -- Analysis; Infrared spectroscopy