Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

by C.Y. Li-Chan (Editor), John M. Chalmers (Editor), Peter R. Griffiths (Editor)

Bringing several disparate aspects of food science and analysis together in one place, "Applications of Vibrational Spectroscopy to Food Science" provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered - showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.

752 pages, Hardcover

First published November 9, 2010