Pastāsti draugiem par šo preci:
Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization
Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization
mso-bidi-language: AR-SA;"> provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers. This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology.
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2026. gada 21. februāris |
| ISBN13 | 9783032123220 |
| Izdevēji | Springer Nature Switzerland AG |
| Lapas | 296 |
| Izmēri | 150 × 220 × 20 mm · 603 g |
| Valoda | Vācu |
| Redaktors | Dhiman, Atul |
| Redaktors | K Prabhakar, Pramod |
| Redaktors | Kumar, Satish |
| Redaktors | Suhag, Rajat |
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