Nanoemulsions in Food Technology: Development, Characterization, and Applications
(Bog, Paperback / softback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9781032104423
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Beskrivelse
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.
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgivelsesdato | 08-10-2024 |
| Første udgivelsesår | 2024 |
| Serie | Food Analysis & Properties |
| Illustrationer | 22 Tables, black and white; 40 Line drawings, black and white; 2 Halftones, black and white; 42 Illustrations, black and white |
| Fagredaktør | Javed (College of Pharmacy Ahmad, Leo M.L. (University College Ghent) Nollet |
| Originalsprog | United Kingdom |
| Sideantal | 308 |
| Indbinding | Paperback / softback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 308 pages, 22 Tables, black and white; 40 Line drawings, black and white; 2 Halftones, black and whi |
| Mål | 254 x 178 |
| ISBN-13 / EAN-13 | 9781032104423 |