E-kitap > Bilim > Genel > Francesco Capozzi & Luca Laghi: Magnetic Resonance in Food Science (PDF)

Francesco Capozzi & Luca Laghi
Magnetic Resonance in Food Science
Defining Food by Magnetic Resonance

Destek

Örtmek Francesco Capozzi & Luca Laghi: Magnetic Resonance in Food Science (PDF)

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 (q NMR), 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.

€159.99

İçerik tablosu

Quantitative NMR; Quality and Safety; On line non-invasive NMR; Multiscale definition of food; Foodomics; New developments; Subject Index

Dil İngilizce ● Biçim PDF ● Sayfalar 223 ● ISBN 9781782622741 ● Dosya boyutu 5.6 MB ● Editör Francesco Capozzi & Luca Laghi ● Yayımcı Royal Society of Chemistry ● Yayınlanan 2015 ● Baskı 1 ● İndirilebilir 24 aylar ● Döviz EUR ● Kimlik 5495432 ● Kopya koruma Adobe DRM

DRM özellikli bir e-kitap okuyucu gerektirir

Aynı yazardan daha fazla e-kitap / Editör

Francesco Capozzi Luca Laghi Peter S Belton Peter S. Belton

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