2. The influence of Reference Methods on the Calibration of Indirect Methods.
Heinz D. Isengard.
3. Ultrasound: New Tools for Product Improvement.
Ibrahim Gulseren and John. N. Coupland.
4. Use of Near Infrared Spectroscopy in the Food Industry.
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5. Application of Mid-infrared Spectroscopy to Food Processing Systems.
Colette C. Fagan and Colm P. O’Donnell.
6. Applications of Raman Spectroscopy for Food Quality Measurement.
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7. Particle Sizing in the Food and Beverage Industry.
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8. Online Image Analysis of Particulate Materials.
9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonanace.
Michael J. McCarthy and Young Jin Choi.
10. Electronic Nose Applications in the Food Industry.
11. Biosensors: A Theoretical Approach to Understanding Practical Systems.
Yegermal Atalay, Pieter Verbevon, Steven Vermir and Jeroen Lammertyn.
12. Techniques Based on the Measurement of Electrical Permittivity.
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