| Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance Contributor(s): Capozzi, Francesco (Editor), Laghi, Luca (Editor), Belton, Peter S. (Editor) |
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ISBN: 1782620311 ISBN-13: 9781782620310 Publisher: Royal Society of Chemistry OUR PRICE: $159.60 Product Type: Hardcover - Other Formats Published: April 2015 |
| Additional Information |
| BISAC Categories: - Science | Chemistry - Analytic - Technology & Engineering | Food Science - General |
| Dewey: 664.020 |
| LCCN: 2015410314 |
| Series: Special Publications |
| Physical Information: 0.8" H x 6.3" W x 9.4" (1.20 lbs) 232 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: With contributions from a whole range of magnetic resonance applications in food and representing the latest advances and thinking on the subject, this will be a definitive book on the topic. Coming from a conference which has established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to quantitative NMR, on line and non-invasive NMR, foodomics and new developments in the area and quality and safety. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food systems. |