Magnetic Resonance in Food Science
Defining Food by Magnetic Resonance
Herausgeber: Capozzi, Francesco; Belton, Peter S; Laghi, Luca
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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 aimed at academics and industrialists who are committed to the utilisation of MR tools to improve our understanding of food.
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