Recomienda este artículo a tus amigos:
Nanoemulsions in Food Technology: Development, Characterization, and Applications - Food Analysis & Properties Javed Ahmad 1.º edición
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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 18 de octubre de 2021 |
| ISBN13 | 9780367614928 |
| Editores | Taylor & Francis Ltd |
| Páginas | 308 |
| Dimensiones | 150 × 220 × 20 mm · 860 g |
| Lengua | Inglés |
| Editor | Ahmad, Javed (College of Pharmacy, Najran University) |
| Editor | Nollet, Leo M.L. (University College Ghent) |
