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Nanoemulsions in Food Technology: Development, Characterization, and Applications - Food Analysis & Properties Javed Ahmad 1. izdevums
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Nanoemulsions in Food Technology: Development, Characterization, and Applications - Food Analysis & Properties
Javed Ahmad
This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike.
320 pages, 40 Line drawings, black and white; 2 Halftones, black and white; 22 Tables, black and whi
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2021. gada 18. oktobris |
| ISBN13 | 9780367614928 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 308 |
| Izmēri | 150 × 220 × 20 mm · 860 g |
| Valoda | Angļu |
| Redaktors | Ahmad, Javed (College of Pharmacy, Najran University) |
| Redaktors | Nollet, Leo M.L. (University College Ghent) |
