Mohlo by sa vám tiež páčiť

Viac informácií o knihe Magnetic Resonance in Food Science

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 384 bodov

Anotácia knihy

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.

Parametre knihy

Zaradenie knihy Knihy po anglicky Mathematics & science Chemistry Analytical chemistry

• Celý názov: Magnetic Resonance in Food Science
• Podnázov: Latest Developments
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 282
• EAN: 9780854048861
• ISBN: 0854048863
• ID: 04740424
• Nakladateľ: Royal Society Of Chemistry
• Hmotnosť: 700 g
• Rozmery: 234 × 156 × 20 mm
• Dátum vydania: 01. March 2003

Obľúbené z iného súdka

---

---

---