Spectrum analysis

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"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 ana…

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapter…