Magnetic Resonance in Food Science

Discover the fascinating world of food science with "Magnetic Resonance in Food Science" by J.-P Renou. This insightful book, published by the Royal Society of Chemistry in 2011, compiles the proceedings from the 10th International Conference dedicated to the applications of magnetic resonance in the food industry. Spanning 212 pages, it celebrates a decade of advancements and research in this innovative field. Delve into the analysis and composition of food through the lens of magnetic resonance imaging, and explore the latest findings that enhance our understanding of food quality and safety. Ideal for researchers, food scientists, and industry professionals, this hardback edition is a must-have for anyone interested in the intersection of science and food. Enhance your library with this essential resource today!