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Nanoemulsions in Food Technology: Development, Characterization, and Applications - Food Analysis & Properties
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Nanoemulsions in Food Technology: Development, Characterization, and Applications - Food Analysis & Properties
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.
308 pages, 22 Tables, black and white; 40 Line drawings, black and white; 2 Halftones, black and whi
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 8 de octubre de 2024 |
| ISBN13 | 9781032104423 |
| Editores | Taylor & Francis Ltd |
| Páginas | 308 |
| Dimensiones | 150 × 220 × 10 mm · 600 g |
| Lengua | Inglés |
| Editor | Ahmad, Javed (College of Pharmacy, Najran University) |
| Editor | Nollet, Leo M.L. (University College Ghent) |
