TY - CHAP A1 - S. Hassing A2 - K.D. Jernshøj A3 - L.S. Christensen ED1 - Kostas Kapiris Y1 - 2012-04-20 PY - 2012 T1 - Raman Spectroscopy: A Non-Destructive and On-Site Tool for Control of Food Quality? N2 - The book discusses the novel scientific approaches for the improvement of the food quality and offers food scientists valuable assistance for the future. The detailed methodologies and their practical applications could serve as a fundamental reference work for the industry and a requisite guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for the analysts improving their knowledge with new scientific data for quality evaluation. Two case study chapters provide data on the improvement of food quality in marine and land organisms in the natural environment. BT - Food Quality SP - Ch. 4 UR - https://doi.org/10.5772/32462 DO - 10.5772/32462 SN - PB - IntechOpen CY - Rijeka Y2 - 2022-05-28 ER -