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G A Webb & Peter S Belton 
Magnetic Resonance in Food Science [PDF ebook] 
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的封面 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
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表中的内容

Magnetic Resonance – The Developing Scene;
Food: The Human Aspect;
Food: Structure & Dynamics;
Food Quality Control;
Subject Index.
购买此电子书可免费获赠一本！
语言 英语 ● 格式 PDF ● ISBN 9781847551269 ● 文件大小 30.8 MB ● 编辑 G A Webb & Peter S Belton ● 出版者 RSC ● 国家 GB ● 发布时间 2007 ● 版 1 ● 下载 24 个月 ● 货币 EUR ● ID 5495655 ● 复制保护 Adobe DRM
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