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Magnetic Resonance in Food Science: Challenges in a ChangingWorldCheck Access
Edited by
María Guðjónsdóttir;
María Guðjónsdóttir
Matis ohf. Food Research, Iceland
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Peter S Belton;
Peter S Belton
University of East Anglia, UK
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G A Webb
G A Webb
University of Glasgow, UK
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Hardback ISBN:
978-0-85404-117-6
PDF ISBN:
978-1-84755-949-4
Special Collection:
2009 ebook collection
,
2009 ebook collection
,
2000-2010 food science subject collection
No. of Pages:
280
Publication date:
03 Apr 2009
Book Chapter
Pomodoro di Pachino: An Authentication Study Using 1H-NMR and Chemometrics – Protecting its P.G.I. European Certification Check Access
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Published:03 Apr 2009
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Special Collection: 2009 ebook collection , 2009 ebook collection , 2000-2010 food science subject collection
Page range:
158 - 166
Citation
F. Savorani, F. Capozzi, S. B. Engelsen, M. T. Dell’Abate, and P. Sequi, in Magnetic Resonance in Food Science: Challenges in a ChangingWorld, ed. M. Guðjónsdóttir, P. S. Belton, and G. A. Webb, The Royal Society of Chemistry, 2009, pp. 158-166.
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Digital access
$64.60
