Magnetic Resonance Imaging in Food Science by Brian Hills
English | 3 Apr. 1998 | ISBN: 0471170879 | 361 Pages | PDF | 15 MB
Food scientists have many excellent tools at their disposal with which to study food at both the micro– and macrostructural levels. But, when it comes to analyzing dynamic structural changes in food during processing and storage, none can compare with magnetic resonance imaging (MRI).