Handbook of Research on Food Processing and Preservation Technologies
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
Omschrijving
Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.
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