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Magnetic Resonance in Food Science
- Latest Developments
Engelsk
Bogcover for Magnetic Resonance in Food Science af , 9780854048861
Specifikationer
Sprog:
Engelsk
Sider:
282
ISBN-13:
9780854048861
Indbinding:
Hardback
ISBN-10:
0854048863
Kategori:
Udg. Dato:
26 mar 2003
Størrelse i cm:
23,4 x 15,6
Oplagsdato:
26 mar 2003

Magnetic Resonance in Food Science

- Latest Developments
Engelsk
Format:

Bog beskrivelse
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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Specifikationer
Sprog:
Engelsk
Sider:
282
ISBN-13:
9780854048861
Indbinding:
Hardback
ISBN-10:
0854048863
Kategori:
Udg. Dato:
26 mar 2003
Størrelse i cm:
23,4 x 15,6
Oplagsdato:
26 mar 2003
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