Magnetic Resonance In Food Science: Latest Developments (Special Publications)
ISBN : 9780854048861
Condition : Used
Shipping & Tax will be calculated at Checkout.
US Delivery Time: 3-5 Business Days.
Outside US Delivery Time: 8-12 Business Days.
Magnetic Resonance in Food Science: Latest Developments (Special Publications)
The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.
Specification of Magnetic Resonance in Food Science: Latest Developments (Special Publications)
|Publisher||Royal Society of Chemistry|
Write a review
Note: HTML is not translated!
Rating: Bad Good
Enter the code in the box below: