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The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measuremen
Food industry and trade --- Food --- 664 --- Voedingsindustrie : kwaliteitscontrole --- 681.586 --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- 681.586 Transducers. Sensors --- Transducers. Sensors --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Equipment and supplies --- Quality control --- Analysis --- Chemistry --- Composition --- Engineering --- Food Science and Technology --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- foods --- Quality --- Organoleptic properties --- Rheological properties --- Optical properties --- biological properties --- Measurement --- Measuring instruments --- Sensors
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