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E-RESOURCE

Title Magnetic resonance in food science [electronic resource] : latest developments / edited by P.S. Belton ... [et al.].

Published Cambridge : RS.C, c2003.

Copies

Location Call No. Status
 UniM INTERNET resource    AVAILABLE
Physical description 1 online resource (ix, 272 p.) : ill.
Series Special publication ; no. 286
Special publication (Royal Society of Chemistry) ; no. 286.
Notes Proceedings of a conference held at the Institut Agronomique Paris-Grignon, 4-6 September 2002.
Bibliography Includes bibliographical references and index.
Summary 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. Visit www.rsc.org/books/8863 for further information.
Notes Description based on print version record.
Other author Belton, P. S.
Subject Food -- Analysis -- Congresses.
Magnetic resonance imaging -- Congresses.
TECHNOLOGY & ENGINEERING / Food Science
Food -- Analysis.
Magnetic resonance imaging.
Electronic books.
Conference proceedings.
ISBN 9781847551269 (electronic bk.)
1847551262 (electronic bk.)