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G A Webb & Peter S Belton 
Magnetic Resonance in Food Science [PDF ebook] 
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Örtmek G A Webb & Peter S Belton: Magnetic Resonance in Food Science (PDF)

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.

€119.99
Ödeme metodları

İçerik tablosu

Magnetic Resonance – The Developing Scene;
Food: The Human Aspect;
Food: Structure & Dynamics;
Food Quality Control;
Subject Index.
Bu e-kitabı satın alın ve 1 tane daha ÜCRETSİZ kazanın!
Dil İngilizce ● Biçim PDF ● ISBN 9781847551269 ● Dosya boyutu 30.8 MB ● Editör G A Webb & Peter S Belton ● Yayımcı RSC ● Ülke GB ● Yayınlanan 2007 ● Baskı 1 ● İndirilebilir 24 aylar ● Döviz EUR ● Kimlik 5495655 ● Kopya koruma Adobe DRM
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Aynı yazardan daha fazla e-kitap / Editör

Peter S BeltonA M GilG A WebbDoug RutledgePeter S. BeltonA. M. GilG. A. Webb

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