Magnetic Resonance in Food Science : An Exciting Future
J-P Renou
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NMR Spectroscopy in Food Analysis
Apostolos (University of Crete, Greece) Spyros
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Magnetic Resonance in Food Science : Food for Thought
John (Unilever, Netherlands) van Duynhoven
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Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance
Francesco (University of Bologna, Italy) Capozzi
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Chromatography and Capillary Electrophoresis in Food Analysis
Hilmer (Agricultural University, Denmark) Sorensen
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Magnetic Resonance in Food Science : A View to the Future
G A Webb
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Magnetic Resonance in Food Science : Latest Developments
Peter S (University of East Anglia, UK) Belton
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Mass Spectrometry of Natural Substances in Food
Fred Mellon
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Extraction of Organic Analytes from Foods : A Manual of Methods
Ron Self
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Trace Element Analysis of Food and Diet
Namik K Aras
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Magnetic Resonance in Food Science : From Molecules to Man
I A Farhat
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Magnetic Resonance in Food Science : Challenges in a Changing World
Maria (Matis ohf. Food Research, Iceland) Guðjonsdottir
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Pseudocereals and Less Common Cereals : Grain Properties and Utilization Potential
Peter S. Belton
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