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About this book
Provides a complete and up to date introduction to the technique, taking account of developments in instrumentation for remote and non-invasive measurements and significant advances in calibration and mathematics.
Contents
Introduction; theory of near infrared spectrophotometry; physics of the interaction of radiation with matter; fundamentals of near infrared instrumentation; instrumentation for near infrared spectroscopy; near infrared calibration 1; near infrared calibration II; applications of near infrared spectroscopy in food and beverage analysis; practical aspects of near infrared analysis.
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