Bemærk: Kan ikke leveres før jul.
This book presents an up-to-date account of the emerging field of nanozymes. These nanomaterials function as enzymes to provide novel functionalities and rival that... Læs mere
Bemærk: Kan ikke leveres før jul.
The second edition of Cheese Rheology and Texture continues to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques now including the most up-to-date findings.