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Название: Nondestructive Food Evaluation: Techniques to Anyaluze Properties and Quality (Food Science and Technology)
Автор: Gunasekaran S.
Illustrates new advances in nondestructive evaluation techniques for on-line automatic control of food quality evaluation. Some of the methods discussed include optical, magnetic, ultrasonic, mechanical, and biological. Includes a wealth of information of texture tasting, firmness, odor, and other important aspects.