Spectroscopic Methods In Food Analysis (Food Analysis & Properties)

Given the complexity of food products, most instrumental techniques employed for quality and authenticity evaluation are time demanding, expensive and involve a lot of manual labor. Therefore, there has been an increasing interest in simpler, faster and reliable methods for analyzing food quality attributes.

• | Author: Adriana S. Franca|Leo M. L. Nollet, Leo M.L. Nollet
• | Publisher: CRC Press
• | Publication Date: Dec 21, 2017
• | Number of Pages: 664 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 1498754619
• | ISBN-13: 9781498754613