Nanoemulsions in Food Technology
BOK (Häftad)
- Taylor & Francis Ltd
- 2024-10-08
- Engelska
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.
| Serie: | |
| Undertitel: | Development, Characterization, and Applications Food Analysis & Properties |
| Redaktör: | Ahmad, Javed (College of Pharmacy, Najran University), Nollet, Leo M.L. (University College Ghent) |
| Vikt: | 0.6 kg |
| Höjd: | 254 mm |
| Bredd: | 178 mm |
| Omfång: | 308 s. |
| Övrig information: | United Kingdom, Taylor & Francis Ltd |
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