Magnetic resonance in food science Latest developments
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| Format: | Elektronisch E-Book |
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| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2003
[distributor] RSC Distribution Services] |
| Schriftenreihe: | Special publication
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| Schlagworte: | |
| Online-Zugang: | BHS01 BSB01 BTU01 BTW01 DMM01 FAN01 FAW01 FAW02 FHA01 FHD01 FHM01 FHN01 FHR01 FKE01 FLA01 FWS01 FWS02 HWR01 LCO01 SAB01 SAM01 SBG01 SBR01 SND01 TUM01 UBA01 UBG01 UBM01 UBR01 UBT01 UBW01 UER01 UPA01 Volltext |
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| Beschreibung: | This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, 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. Visit www.rsc.org/books/8863 for further information |
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| Beschreibung: | 1 Online-Ressource (292 p.) |
| ISBN: | 1847551262 9781847551269 |