Store besparelser
Hurtig levering
Fri fragt over 499,-
Gemte
Log ind
0
Kurv
Kurv
Magnetic Resonance in Food Science
- Latest Developments
Engelsk Hardback

Magnetic Resonance in Food Science

- Latest Developments
Engelsk Hardback

963 kr
Tilføj til kurv
Sikker betaling
23 - 25 hverdage

Om denne bog
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.
Product detaljer
Sprog:
Engelsk
Sider:
282
ISBN-13:
9780854048861
Indbinding:
Hardback
Udgave:
ISBN-10:
0854048863
Kategori:
Udg. Dato:
26 mar 2003
Længde:
0mm
Bredde:
156mm
Højde:
234mm
Forlag:
Royal Society of Chemistry
Oplagsdato:
26 mar 2003
Forfatter(e):
Finder produkter...
Kategori sammenhænge