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Near-Infrared Spectroscopy in Food Science and Technology Unknown - 2006

by Editor: Yukihiro Ozaki (Kwansei Gakuin University, Japan); Editor: W. Fred McClure (North Carolina State University); Editor: Alfred A. Christy (Agder University College, Kristiansand, Norway)


Details

  • Title Near-Infrared Spectroscopy in Food Science and Technology
  • Author Editor: Yukihiro Ozaki (Kwansei Gakuin University, Japan); Editor: W. Fred McClure (North Carolina State University); Editor: Alfred A. Christy (Agder University College, Kristiansand, Norway)
  • Binding unknown
  • Publisher John Wiley & Sons
  • Date 2006
  • ISBN 9780470047705

About the author

YUKIHIRO OZAKI, PHD, is a Professor in the Department of Chemistry at Kwansei Gakuin University, Sanda, Japan. He is also a coeditor of the books Near-Infrared Spectroscopy: Principles, Instruments, Applications and Two-Dimensional Correlation Spectroscopy: Applications in Vibrational and Optical Spectroscopy, both published by Wiley.

W. FRED MCCLURE, PHD, is Professor Emeritus in the Department of Biological and Agricultural Engineering at North Carolina State University, Raleigh, North Carolina.

ALFRED A. CHRISTY, PHD, is a Professor scholarship holder in Chemistry at the Faculty of Mathematics and Sciences, Agder University College, Kristiansand, Norway.