Demonstrates the vast potential of spectroscopic characterization possibilities in polymer research, it clearly outlines and describes the principles, advantages, instrumentation, experimental techniques, and noteworthy applications of cutting-edge spectroscopy.
This 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.
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