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Magnetic Resonance in Food Science: Challenges in a Changing World (Special Publications)
Maria (Edt) Gudjonsdottir (Author)
·
Royal Society Of Chemistry
· Hardcover
Magnetic Resonance in Food Science: Challenges in a Changing World (Special Publications) - maria (edt) gudjonsdottir
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Synopsis "Magnetic Resonance in Food Science: Challenges in a Changing World (Special Publications)"
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. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. The aim of the book is to bring the reader up to date with the state of the art of the subject by covering a broad range of topics, including sensory science, authenticity, functionality, solid state methods and new methods. With contributions from international experts, this book is essential reading for academics and industrialists in food science.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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