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Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf

This volume works towards overcoming the lack of systematic impact evaluation in higher education, particularly analyses which are not restricted to ex-post gat

Previously published in German, Spanish and Chinese versions--Vid. p.7.

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and v