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Magnetic Resonance In Food Science: Latest Developments |
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Annotations:
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, to a study of beer components and the effect of microwaves on potato texture, MAGNETIC RESONANCE IN FOOD SCIENCE: LATEST
Product Detail:
Editor: Belton, P. S.
Editor: Gil, A. M.
Editor: Webb, G. A.
Publisher: Royal Society Of Chemistry, 5/1/2003
Content Language: English
Book,
Hardcover: 272 pages
Weight: 1.2 lbs.
Dimensions: L: 9.2 in. x W: 6.1 in. x H: 0.8 in.
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