Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour.
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|Size: ||7.8 MB|
|Publisher: ||Royal Society of Chemistry|
|Date published: || 2013|
|ISBN: ||9781849737531 (DRM-PDF)|
|Read Aloud: ||not allowed|
|This ebook will NOT be sold to customers with a billing address in:|
|China, Hong Kong|