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Applications of Vibrational Spectroscopy in Food Science
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Eunice Li-Chan (Editor), John Chalmers (Co-Editor) and Peter Griffiths (Co-Editor), published by Wiley
ISBN: 978-0-470-74299-0


Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis.  All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications.  Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.

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