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Magnetic Resonance in Food Science (Latest Developments)

List Price: $126.00
SKU:
9780854048861
Quantity:
  • Prices shown are for Bulk Books (unbranded)
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Overview

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 effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.

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Call for higher quantities. Standard turnaround for Customized Books 10 business days from proof approval. Standard turnaround for Bulk Books 3-5 business days. Rush service available. Product availability changes daily. Please confirm your quantity is available prior to placing an order. Customization options may be limited or unavailable based on product design, binding or cover artwork.

  • Product Details

    Author:
    Peter S Belton, A M Gil, G A Webb, Doug Rutledge
    Format:
    Hardcover
    Pages:
    282
    Publisher:
    RSC (March 26, 2003)
    Language:
    English
    ISBN-13:
    9780854048861
    ISBN-10:
    0854048863
    Weight:
    700oz
    Dimensions:
    6.14" x 9.21" x 0.8"
    File:
    IPS-Metadata_Only_Ingram_Publisher_Services_Metadata_20181003161556-20181003.xml
    Folder:
    IPS
    List Price:
    $126.00
    As low as:
    $93.24
    Publisher Identifier:
    P-IPS
    Discount Code:
    A
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