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Infrared spectroscopy for food quality analysis and control

Author: Da-Wen Sun
Publisher: [Place of publication not identified] : Academic Press, 2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats

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Material Type: Document
Document Type: Book, Computer File
All Authors / Contributors: Da-Wen Sun
ISBN: 9780080920870 008092087X
OCLC Number: 1062308294

1 Principles of Infrared Technology
Eric Dufour
2 Data Pre-processing
Åsmund Rinnan Lars Nørgaard, Frans van den Berg, Rasmus Bro, and Søren Balling Engelsen
3 Multivariate Calibration for Quantitative Analysis
Marcel Blanco Romia and Manel Alcalá Bernárdez
4 Multivariate Classification for Qualitative Analysis
Davide Ballabio and Roberto Todeschini
5 Calibration Transfer Methods
Frans van den Berg and Åsmund Rinnan
6 Infrared (IR) Spectroscopy-Near infrared spectroscopy and mid infrared spectroscopy
Yigun Huang, Barbara Rasco, Anna Grazia Cavinato, and Murad Al-Holy
7 Fourier Transform Infrared (FT-IR) Spectroscopy
Anand Subramanian and Luis E. Rodriguez-Saona

8 Meat and Meat Products
Rahul Reddy Gangidi and Andrew Proctor
9 Fish and Related Products
Musleh Uddin and Emiko Okazaki
10 Milk and Dairy Products
C.C. Fagan, C.C. O'Donnell, Lutz Rudzik and Eberhard Wüst
11 Cereals and Cereal Products
Birthe Møller Jespersen and Lars R. Munck
12 Fruits and Vegetables
Hartwig Schulz and Malgorzata Baranska
13 Fruit Juices
Yigun Huang, Barbara Rasco, and Anna Grazia Cavinato
14 Wine and Beer
Daniel Cozzolino and Robert B. Dambergs
15 Egg and Egg Products
Romdhane Karoui, Bart De Ketelaere, Bart Kemps, Flip Bamelis, Kristof Mertens, and Josse De Baerde Maeker
Description: 1 online resource (448 pages)
Responsibility: edited by Da-Wen Sun.


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