Magnetic resonance in food science : latest developments /
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...
| Other Authors: | |
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Cambridge :
RS. C,
[2003]
|
| Series: | Special publication (Royal Society of Chemistry) ;
no. 286. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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Published 2003
Conference Proceeding
Book