دانلود کتاب Magnetic resonance in food science : defining food by magnetic resonance

Name: Magnetic resonance in food science : defining food by magnetic resonance
Availability: InStock
Author: Francesco Capozzi
ISBN: 9781782620310, 1782620311, 9781782622741,

by Francesco Capozzi

عنوان فارسی: رزونانس مغناطیسی در علوم و صنایع غذایی: تعریف مواد غذایی توسط رزونانس مغناطیسی
ناشر: Royal Society of Chemistry
سال: 2015
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 250
شابک: 9781782620310, 1782620311, 9781782622741,
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 5.00 مگابایت

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جزییات کتاب

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

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