Nondestructive Evaluation of Food Quality Theory and Practice

Nondestructive Evaluation of Food Quality Theory and Practice / edited by Shyam N. Jha.

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 s...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Jha, Shyam N. (Editor)
Format: eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2010.
Edition:1st ed. 2010.
Series:Springer eBook Collection.
Subjects:
Chemistry.
Analytical chemistry.
Materials science.
Food—Biotechnology.
Electronic resources (E-books)
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Call Number: E-Book
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