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.
Zahle einfach mit Karte, Klarna, Apple Pay oder Google Pay. Nicht zufrieden? Du hast immer ein 14-tägiges Widerrufsrecht. Lies mehr in unseren AGB. Hast du Fragen, schreib uns eine E-Mail an hello@memmo.org.
Memmo macht das Lernen einfacher – wo auch immer du bist. Bei uns findest du deine Kursbücher und smarte Lerntools an einem Ort: Zusammenfassungen, Quizzes, Podcasts und Lernkarten. Und Ted, dein Lernbuddy, beantwortet alles, was du wissen möchtest. Über 50.000 Studierende lernen bereits hier – gemacht, damit du schneller lernst und weniger Stress hast.