Magnetic Resonance Imaging in Food ScienceAuthor :
Hardback
Published : Monday 27 April 1998
Description
"Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food. " -R.G. Bryant, University of Virginia. Food scientists have many excellent tools at their disposal with which to study food at both the micro- and macrostructural levels.
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