Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

"The subjects of the chapters are well balanced and informative, and, despite the high price of the book, it is a good investment for scientists working in analytical chemistry and biotechnology." (Anal Bioanal Chem, 13 November 2011)

"In their preface the editors emphasize that no, this is not just another book on NIR spectroscopy - a technique that has enjoyed successful, widespread application for the analysis of cereals and other raw materials. What they want to communicate in particular is that NIR, mid-IR, and Raman spectroscopy all have roles to play in the study of foods and beverages and that knowledge of all three techniques is essential for selecting the best approach." (Reference and Research Book News, February 2011)"Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis". (Breitbart.com: Business Wire, 19 January 2011)