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Magnetic resonance in food science : latest developments /

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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...

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Bibliographic Details
Other Authors: Belton, P. S.
Format: eBook
Language:English
Language Notes:English.
Published: Cambridge : RS. C, [2003]
Series:Special publication (Royal Society of Chemistry) ; no. 286.
Subjects:
Food > Analysis > Congresses.
Magnetic resonance imaging > Congresses.
Aliments > Analyse > Congrès.
Aliments > Recherche > Congrès.
Imagerie par résonance magnétique > Congrès.
Chemistry.
Food > Analysis.
Magnetic resonance imaging.
Science.
TECHNOLOGY & ENGINEERING > Food Science.
Conference papers and proceedings.
Electronic books.
Online Access:Connect to the full text of this electronic book

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