10566741479?profile=RESIZE_400x   The use of spectroscopic techniques for food authenticity is now well-established. This RSC book covers the use of visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS) for food quality and authenticity. The chapters cover amongst other subjects, the application of spectroscopic techniques to tea, coffee, fruit juices, wine, olive oil, virgin coconut oil, cod liver oil, and the detection of irradiated foods.

Information about the book here

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