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Magnetic Resonance in Food Science: An Exciting Future Magnetic Resonance in Food Science: An Exciting Future

Magnetic Resonance in Food Science: An Exciting Future

Magnetic Resonance in Food Science: Food for Thought Magnetic Resonance in Food Science: Food for Thought

Magnetic Resonance in Food Science: Food for Thought

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Af... Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Af...

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Nutrition, Functional and Sensory Properties of Foods Nutrition, Functional and Sensory Properties of Foods

Nutrition, Functional and Sensory Properties of Foods

Gums and Stabilisers for the Food Industry 16 Gums and Stabilisers for the Food Industry 16

Gums and Stabilisers for the Food Industry 16

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufac... Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufac...

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

Gum Arabic Gum Arabic

Gum Arabic

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

Magnetic Resonance in Food Science: An Exciting Future Magnetic Resonance in Food Science: An Exciting Future

Editor(s): J-P Renou, G A Webb, Peter S Belton

Print ISBN: 978-1-84973-233-8

PDF eISBN: 978-1-84973-299-4

DOI: 10.1039/9781849732994

Publication date: 14 Apr 2011

No of pages: 212

Print format: Hardback

Copyright: 2011

Series: Special Publications

Magnetic Resonance in Food Science: Food for Thought Magnetic Resonance in Food Science: Food for Thought

Editor(s): John van Duynhoven, Peter S Belton, G A Webb, Henk van As

Print ISBN: 978-1-84973-634-3

PDF eISBN: 978-1-84973-753-1

DOI: 10.1039/9781849737531

Publication date: 11 Mar 2013

No of pages: 220

Print format: Hardback

Copyright: 2013

Series: Special Publications

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Editor(s): Peter A Williams, Glyn Phillips

Print ISBN: 978-1-78262-327-4

PDF eISBN: 978-1-78262-383-0

DOI: 10.1039/9781782623830

Publication date: 14 Apr 2016

No of pages: 352

Print format: Hardback

Copyright: 2016

Series: Special Publications

Nutrition, Functional and Sensory Properties of Foods Nutrition, Functional and Sensory Properties of Foods

Editor(s): Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis

Print ISBN: 978-1-84973-644-2

PDF eISBN: 978-1-84973-768-5

DOI: 10.1039/9781849737685

Publication date: 13 Mar 2013

No of pages: 480

Print format: Hardback

Copyright: 2013

Series: Special Publications

Gums and Stabilisers for the Food Industry 16 Gums and Stabilisers for the Food Industry 16

Editor(s): Peter A Williams, Glyn O Phillips

Print ISBN: 978-1-84973-358-8

PDF eISBN: 978-1-84973-455-4

DOI: 10.1039/9781849734554

Publication date: 09 Mar 2012

No of pages: 442

Print format: Hardback

Series: Special Publications

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

Editor(s): Peter Williams, Glyn Phillips

Print ISBN: 978-1-84973-883-5

PDF eISBN: 978-1-78262-130-0

DOI: 10.1039/9781782621300

Publication date: 16 Apr 2014

No of pages: 404

Print format: Hardback

Series: Special Publications

Gum Arabic Gum Arabic

Editor(s): John F Kennedy, Glyn O Phillips, Peter A Williams

Print ISBN: 978-1-84973-193-5

PDF eISBN: 978-1-84973-310-6

DOI: 10.1039/9781849733106

Publication date: 07 Nov 2011

No of pages: 372

Print format: Hardback

Series: Special Publications

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

Editor(s): Francesco Capozzi, Luca Laghi, Peter S Belton

Print ISBN: 978-1-78262-031-0

PDF eISBN: 978-1-78262-274-1

DOI: 10.1039/9781782622741

Publication date: 16 Apr 2015

No of pages: 223

Print format: Hardback

Series: Special Publications

We found 8 books

Magnetic Resonance in Food Science: An Exciting Future Magnetic Resonance in Food Science: An Exciting Future

Magnetic Resonance in Food Science: An Exciting Future

Magnetic Resonance in Food Science: Food for Thought Magnetic Resonance in Food Science: Food for Thought

Magnetic Resonance in Food Science: Food for Thought

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Af... Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Af...

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Nutrition, Functional and Sensory Properties of Foods Nutrition, Functional and Sensory Properties of Foods

Nutrition, Functional and Sensory Properties of Foods

Gums and Stabilisers for the Food Industry 16 Gums and Stabilisers for the Food Industry 16

Gums and Stabilisers for the Food Industry 16

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufac... Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufac...

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

Gum Arabic Gum Arabic

Gum Arabic

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

Magnetic Resonance in Food Science: An Exciting Future Magnetic Resonance in Food Science: An Exciting Future

Magnetic Resonance in Food Science: Food for Thought Magnetic Resonance in Food Science: Food for Thought

Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Nutrition, Functional and Sensory Properties of Foods Nutrition, Functional and Sensory Properties of Foods

Gums and Stabilisers for the Food Industry 16 Gums and Stabilisers for the Food Industry 16

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids

Gum Arabic Gum Arabic

Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

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