http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Infrared spectroscopy for food quality analysis and control
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
Includes bibliographical references and index