Magnetic Resonance Imaging in Food Science
This book presents a unified approach to food imaging by considering how MRI studies of foods undergoing processes such as drying, freezing, baking, extrusion, and freeze-drying can be modeled using mass and heat transport equations and how these mathematical models can be used in process design opt...
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| Язык: | English |
| Опубликовано: |
John Wiley & Sons
2011
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| Online-ссылка: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25206 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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