{"product_id":"near-infrared-spectroscopy-in-food-science-and-technology-9780471672012","title":"Near-Infrared Spectroscopy in Food Science and Technology","description":"\u003cp\u003e • Author(s): Yukihiro Ozaki\u003cbr\u003e • Publisher: Wiley-Interscience\u003cbr\u003e • Publisher Imprint: Wiley-Interscience\u003cbr\u003e • BISAC: Chemistry - Analytic\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.\u003c\/p\u003e","brand":"Wiley-Interscience","offers":[{"title":"Hardcover","offer_id":45203312050327,"sku":"9780471672012","price":15022.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780471672012.webp?v=1767308018","url":"https:\/\/atlanticbooks.com\/products\/near-infrared-spectroscopy-in-food-science-and-technology-9780471672012","provider":"Atlantic Books","version":"1.0","type":"link"}