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Nondestructive Evaluation of Food Quality - Springer
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Springer:
Nondestructive Evaluation of Food Quality - neues Buch

2010, ISBN: 9783642157950

ID: 814267668

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 some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field. This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food and some recent works reported in the literature. Buch (fremdspr.) gebundene Ausgabe 01.12.2010 Bücher>Fremdsprachige Bücher>Englische Bücher, Springer, .201

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Nondestructive Evaluation of Food Quality - Springer
(*)
Springer:
Nondestructive Evaluation of Food Quality - neues Buch

ISBN: 9783642157950

ID: 836458686

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 some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field. This book describes non-destructive methods for testing food quality. Coverage includes the basics of the techniques, practical applications for evaluation of quality attributes of food and some recent works reported in the literature. Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher, Springer

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Nondestructive Evaluation of Food Quality - Shyam N. Jha
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Shyam N. Jha:
Nondestructive Evaluation of Food Quality - neues Buch

2001, ISBN: 9783642157950

[ED: Buch], [PU: Springer-Verlag GmbH], Neuware - 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 some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field., DE, [SC: 0.00], Neuware, gewerbliches Angebot, FixedPrice, 288, [GW: 680g], offene Rechnung (Vorkasse vorbehalten), PayPal, Banküberweisung

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Nondestructive Evaluation of Food Quality
(*)
Nondestructive Evaluation of Food Quality - neues Buch

ISBN: 9783642157950

ID: 30AG0CS55O1

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, Fourier transformed infrared spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Chemie, [PU: Springer, Berlin/Heidelberg/New York, NY]

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Nondestructive Evaluation of Food Quality Theory and Practice - Jha, Shyam N. (Herausgeber)
(*)
Jha, Shyam N. (Herausgeber):
Nondestructive Evaluation of Food Quality Theory and Practice - gebunden oder broschiert

2010, ISBN: 3642157955

ID: A10572551

Gebundene Ausgabe Chemie / Analytisch, Lebensmittel, Arbeitsstoff, Material, Werkstoff, Chemie, Lebensmitteltechnologie, Technologie / Lebensmitteltechnologie, Materialprüfung, Chemie / Lebensmittelchemie, Lebensmittelchemie, Analytische Chemie, Werkstoffprüfung, mit Schutzumschlag neu, [PU:Springer-Verlag GmbH; Springer Berlin]

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Details zum Buch
Nondestructive Evaluation of Food Quality

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 some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Detailangaben zum Buch - Nondestructive Evaluation of Food Quality


EAN (ISBN-13): 9783642157950
ISBN (ISBN-10): 3642157955
Gebundene Ausgabe
Erscheinungsjahr: 2010
Herausgeber: Springer-Verlag GmbH
288 Seiten
Gewicht: 0,680 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 2008-03-09T10:10:05+01:00 (Berlin)
Detailseite zuletzt geändert am 2019-07-21T17:15:35+02:00 (Berlin)
ISBN/EAN: 9783642157950

ISBN - alternative Schreibweisen:
3-642-15795-5, 978-3-642-15795-0


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