Magnetic Resonance in Food Science is popular PDF and ePub book, written by Peter S Belton in 2007-10-31, it is a fantastic choice for those who relish reading online the Science genre. Let's immerse ourselves in this engaging Science book by exploring the summary and details provided below. Remember, Magnetic Resonance in Food Science can be Read Online from any device for your convenience.
Magnetic Resonance in Food Science Book PDF Summary
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.
Detail Book of Magnetic Resonance in Food Science PDF
- Author : Peter S Belton
- Release : 31 October 2007
- Publisher : Royal Society of Chemistry
- ISBN : 9781847551269
- Genre : Science
- Total Page : 284 pages
- Language : English
- PDF File Size : 15,7 Mb
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