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OverviewThe highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science. Full Product DetailsAuthor: P S Belton (Institute of Food Science) , B P Hills , G. A. Webb (Department of Chemical Physics, University of Surrey, Guildford, Surrey. England)Publisher: Elsevier Science & Technology Imprint: Woodhead Publishing Ltd Dimensions: Width: 15.60cm , Height: 2.20cm , Length: 23.40cm Weight: 0.580kg ISBN: 9781855737730ISBN 10: 1855737736 Pages: 304 Publication Date: 01 April 1999 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Out of Print Availability: Out of stock  Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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