The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is ably demonstrated in Advances in Magnetic Resonance in Food Science. 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. Presenting the state-of-the-art in the subject, the international flavour of the contributions will make this essential reading for both academics and industrialists in food science.
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