UID:
almahu_9949385092102882
Umfang:
1 online resource.
Ausgabe:
First edition.
ISBN:
9781000454499
,
1000454495
,
9781003121121
,
1003121128
,
9781000454475
,
1000454479
Serie:
Food analysis & properties
Inhalt:
"Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization"--
Weitere Ausg.:
Print version: Nanoemulsions in food technology Boca Raton : CRC Press, 2021 ISBN 9780367614928
Sprache:
Englisch
Schlagwort(e):
Electronic books.
DOI:
10.1201/9781003121121
URL:
https://www.taylorfrancis.com/books/9781003121121
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