LEADER 00000cam a2200649Ia 4500 
001    ocn232637503 
003    OCoLC 
005    20170728052022.3 
006    m     o  d         
007    cr cn||||||||| 
008    080626s2003    enka    ob    101 0 eng d 
019    506345667|a605917560 
020    9781847551269|q(electronic book) 
020    1847551262|q(electronic book) 
035    (OCoLC)232637503|z(OCoLC)506345667|z(OCoLC)605917560 
037    10.1039/9781847551269|bRoyal Society of Chemistry|nhttp://
       www.rsc.org/spr 
040    UKRSC|beng|epn|cUKRSC|dUKRSC|dCUS|dOCLCQ|dN$T|dOCLCF
       |dOCLCO|dYDXCP|dOKU|dCBT|dU5D|dOCLCO|dOCLCQ|dOCLCO|dOCL
       |dOCLCO|dOCLCQ|dCOCUF 
049    RIDW 
050  4 TX542|b.M3463 2003eb 
072  0 Q500 
072  7 TEC|x012000|2bisacsh 
072  7 PN|2bicssc 
072  7 SCI|2eflch 
082 04 664.07|222 
090    TX542|b.M3463 2003eb 
245 00 Magnetic resonance in food science :|blatest developments 
       /|cedited by P.S. Belton [and others]. 
264  1 Cambridge :|bRS. C,|c[2003] 
264  4 |c©2003 
300    1 online resource (ix, 272 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    text file|2rdaft 
490 1  Special publication ;|vno. 286 
500    Proceedings of a conference held at the Institut 
       Agronomique Paris-Grignon, 4-6 September 2002. 
504    Includes bibliographical references and index. 
520    The term magnetic resonance covers a wide range of 
       techniques, spectroscopy, relaxation and imaging. In turn,
       these areas are evolving and leading to various new 
       applications of NMR and ESR in food science and nutrition.
       From assessment of meat quality, through to a study of 
       beer components and the effect of microwaves on potato 
       texture, Magnetic Resonance in Food Science: Latest 
       Developments provides an account of the state of the art 
       in this lively area. Coverage includes: recent 
       developments in magnetic resonance; human aspects of food;
       structure and dynamics in food; and food quality control. 
       With contributions from international experts, this book 
       is essential reading for academics and industrialists in 
       food science. It is the latest in a series of titles in 
       this area published by the RSC. Visit www.rsc.org/books/
       8863 for further information. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food|xAnalysis|vCongresses.|0https://id.loc.gov/
       authorities/subjects/sh2008103843 
650  0 Magnetic resonance imaging|vCongresses.|0https://
       id.loc.gov/authorities/subjects/sh2010100298 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Magnetic resonance imaging.|2fast|0https://id.worldcat.org
       /fast/1005780 
655  4 Electronic books. 
655  7 Conference papers and proceedings.|2fast|0https://
       id.worldcat.org/fast/1423772 
655  7 Conference papers and proceedings.|2lcgft|0https://
       id.loc.gov/authorities/genreForms/gf2014026068 
700 1  Belton, P. S.|0https://id.loc.gov/authorities/names/
       nr95023238 
776 08 |iPrint version:|tMagnetic resonance in food science.
       |dCambridge : RS. C, ©2003|z0854048863|w(OCoLC)51913328 
830  0 Special publication (Royal Society of Chemistry) ;|vno. 
       286. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=496174|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20170802|cEBSCO|tebscoebooksacademic new 
994    92|bRID