Título: Advances in Magnetic Resonance in Food ...
Editorial: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom
Año de publicación: 1999
Condición del libro: New
The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.
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Orders usually ship within 1-2 business days. Domestic Shipments are sent by Royal Mail, and International by Priority Airmail. We are happy to accept returns upto 30 days from purchase. Please contact the seller directly if you wish to return an order
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