Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance
Francesco Capozzi,Luca Laghi,Peter S Belton
ISBN: 9781782620310
Vydavatelství: Royal Society for Chemistry
Rok vydání: 2015
Vazba: Hardback
Kategorie: Professional and scholarly
Počet stran: 232
Původní cena: 4 433 Kč
Výstavní cena:
3 990 Kč(t.j. po slevě 10%)
(Cena je uvedena včetně 10% DPH)
Katalogová cena: 119.95 GBP
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Termín dodání na naši pobočku v Brně je přibližně 3-4 týdny.
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.