Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality (Food Science and Technology)

M. Mehmet Ak Department of Food Engineering, Istanbul Technical University, Maslak, Turkey Paul L. Chen Department of Biosystems and Agricultural Engineering, University of Minnesota, St. Paul John Coupland Department of Food Science, The Pennsylvania State University, University Park Sudhir S. Deshpande Signature BioScience, Inc., Burlingame, California Gabriel O. I. Ezeike Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, The University of Georgia, Griffin Sundaram Gunasekaran Department of Biological Systems Engineering, University of Wisconsin--Madison Yen-Con Hung Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, The University of Georgia, Griffin Joseph Irudayaraj Department of Agricultural and Biological Engineering, The Pennsylvania State University, University Park David Julian McClements Department of Food Science, University of Massachusetts, Amherst Suranjan Panigrahi Department of Agriculture and Biosystems Engineering, North Dakota State University, Fargo Stan Prussia Department of Biological and Agricultural Engineering, The University of Georgia, Griffin R. Roger Ruan Department of Biosystems and Agricultural Engineering, University of Minnesota, St. Paul Muhammad Afzal Shahin Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba Jinglu Tan Department of Biological and Agricultural Engineering, University of Missouri, Columbia Ernest W. Tollner Department of Biological and Agricultural Engineering, Driftmier Engineering Center, The University of Georgia, AthensSundaram Gunasekaran is the author of 'Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality (Food Science and Technology)', published 2000 under ISBN 9780824704537 and ISBN 0824704533.