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Magnetic resonance in food science : defining food by magnetic resonance /

Magnetic Resonance has become an established technique to improve the understanding of food systems. Capturing contributions from a whole range of applications in food and representing the latest technical innovations, this will be a contemporary book on the topic. Based on a conference which has es...

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Bibliographic Details
Corporate Author:	Royal Society of Chemistry (Great Britain)
Other Authors:	Belton, P. S. (Editor), Laghi, Luca, 1975- (Editor)
Format:	eBook
Language:	English
Published:	London : Royal Society of Chemistry, 2015.
Series:	Special publication (Royal Society of Chemistry (Great Britain)) ; 349.
Subjects:	Food > Analysis. Food > Composition > Research. Magnetic resonance imaging. Food & beverage technology. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book

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