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Magnetic Resonance in Food Science: Challenges in a ChangingWorld
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
Sodium MRI as a Tool for Optimization of Salting Processes
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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:
251 - 256
Citation
E. Veliyulin, I. G. Aursand, U. Erikson, and B. J. Balcom, 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. 251-256.
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