Free Delivery Over $100
|
|
|||
|
||||
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: G A Webb , Peter S Belton (University of East Anglia, UK) , B. P. HillsPublisher: Royal Society of Chemistry Imprint: Royal Society of Chemistry Volume: v. 231 ISBN: 9780854047246ISBN 10: 0854047247 Pages: 304 Publication Date: 31 March 1999 Audience: College/higher education , Professional and scholarly , Postgraduate, Research & Scholarly , Professional & Vocational Format: Hardback Publisher's Status: Out of Print Availability: Out of stock  Table of ContentsReviews... a useful overview ... * Aslib Book Guide, Vol 64, No 7, Ref 804, July 1999 * ... a very clear overview ... * Nahrung, 44, 2000, Nr 2, p 143. * ... conveys a good impression of an exciting and rapidly developing field. * Magnetic Resonance in Chemistry, 38, 985, 2000 * """... a useful overview ..."" * Aslib Book Guide, Vol 64, No 7, Ref 804, July 1999 * ""... a very clear overview ..."" * Nahrung, 44, 2000, Nr 2, p 143. * ""... conveys a good impression of an exciting and rapidly developing field."" * Magnetic Resonance in Chemistry, 38, 985, 2000 *" Author InformationTab Content 6Author Website:Countries AvailableAll regions |
||||
