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Magnetic Resonance in Food Science Defining Food by Magnetic ResonanceCheck Access
Edited by
Francesco Capozzi;
Francesco Capozzi
University of Bologna, Italy
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Peter S Belton
Peter S Belton
University of East Anglia, UK
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Hardback ISBN:
978-1-78262-031-0
PDF ISBN:
978-1-78262-274-1
No. of Pages:
223
Published online:
14 Apr 2015
Published in print:
16 Apr 2015
Book Chapter
Contents Check Access
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Published:14 Apr 2015
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Page range:
P007 - P010
Citation
Magnetic Resonance in Food Science Defining Food by Magnetic Resonance, ed. F. Capozzi, L. Laghi, and P. S. Belton, The Royal Society of Chemistry, 2015, pp. P007-P010.
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