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Item Details
Title: MAGNETIC RESONANCE IN FOOD SCIENCE
DEFINING FOOD BY MAGNETIC RESONANCE
By: Francesco Capozzi (Editor), Luca Laghi (Editor), Peter S. Belton (Editor)
Format: Hardback

List price: £119.95
Our price: £107.96
Discount:
10% off
You save: £11.99
ISBN 10: 1782620311
ISBN 13: 9781782620310
Availability: Reprinting. This item may be subject to delays or cancellation.
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Stock: Currently 0 available
Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 16 April, 2015
Series: Special Publications 349
Pages: 232
Description: 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 aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
Synopsis: 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 established an international reputation as the forum for advances in applications of magnetic resonance to food, the coverage will be dedicated to multiscale definition of food, quantitative NMR (qNMR), foodomics, on-line non-invasive NMR (dedicated to Brian P. Hills), quality and safety and new developments in the area. It is aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Returnable
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