Magnetic Resonance in Food Science

Language: English

Published by Royal Society of Chemistry, GB, 2003

0854048863 / 9780854048861

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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.

Seller Inventory # LU-9780854048861

Title
Magnetic Resonance in Food Science
Author
G A Webb
Publisher
Royal Society of Chemistry, GB
Publication year
2003
Condition
New
Binding
Hardback
Language
English
ISBN 10
0854048863
ISBN 13
9780854048861
Item weight
700 grams

Rarewaves USA United

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