ABSTRACT
Contents 2.1 Introduction ....................................................................................................................... 7 2.2 Nondestructive Online Food Analysis ............................................................................... 8
2.2.1 Introduction ........................................................................................................... 8 2.2.2 Basic Principles ...................................................................................................... 9
2.2.2.1 Debye Model as an Example of Relaxation Phenomena ........................ 13 2.2.2.2 Examples of Pork Meat Spectra ..............................................................14
