Magnetic Resonance in Food Science
Latest Developments
Inbunden, Engelska, 2003
Av Peter S Belton, A M Gil, G A Webb, Doug Rutledge, UK) Belton, Peter S (University of East Anglia, Portugal) Gil, A M (University of Aveiro, France) Rutledge, Doug (Institut National De La Recherche Agronomique, Peter S. Belton, A. M. Gil
2 069 kr
Beställningsvara. Skickas inom 5-8 vardagar
Fri frakt för medlemmar vid köp för minst 249 kr.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.
Produktinformation
- Utgivningsdatum2003-03-26
- Mått156 x 234 x 24 mm
- Vikt1 271 g
- FormatInbunden
- SpråkEngelska
- SerieSpecial Publications
- Antal sidor282
- FörlagRoyal Society of Chemistry
- ISBN9780854048861
Tillhör följande kategorier
Hoppa över listan
Du kanske också är intresserad av
Magnetic Resonance in Food Science
John van Duynhoven, Peter S Belton, G A Webb, Henk van As, Netherlands) van Duynhoven, John (Unilever, UK) Belton, Peter S (University of East Anglia, UK) Webb, G A (University of Glasgow, Netherlands) van As, Henk (Wageningen University, John Van Duynhoven, Peter S. Belton, John van Duynhoven, Henk van As
2 639 kr
Del 6