Magnetic Resonance in Food Science.

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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Belton, P. S.
Otros Autores: Gil, A. M., Webb, G. A.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, 2003.
Colección:Special Publication.
Temas:
Food > Analysis > Congresses.
Magnetic resonance imaging > Congresses.
Aliments > Analyse > Congrès.
Imagerie par résonance magnétique > Congrès.
Food > Analysis
Magnetic resonance imaging
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
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