The most common spectroscopic techniques used for assessing quality and safety of intact food are reviewed. These make it possible for food to be checked in real time, without the need for intermediate chemistry, thus providing a "green" tool for analytics.
Photonic sensors for food quality and safety assessment
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2013
Abstract
The most common spectroscopic techniques used for assessing quality and safety of intact food are reviewed. These make it possible for food to be checked in real time, without the need for intermediate chemistry, thus providing a "green" tool for analytics.File in questo prodotto:
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