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Advances in Processing Technologies for Bio-based Nanosystems in Food - Contemporary Food Engineering 第1 版
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¥ 45.976
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発送予定日 年9月25日 - 年10月13日
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Advances in Processing Technologies for Bio-based Nanosystems in Food - Contemporary Food Engineering
This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.
374 pages, 16 Tables, black and white; 52 Illustrations, black and white
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 2019年8月9日 |
| ISBN13 | 9781138037304 |
| 出版社 | Taylor & Francis Ltd |
| ページ数 | 374 |
| 寸法 | 240 × 162 × 29 mm · 722 g |
| 言語 | 英語 |
| 編集者 | Cerqueria, Miguel A. |
| 編集者 | Pereira, Ricardo N. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal) |
| 編集者 | Ramos, Oscar L. (IBB, Centre of Biological Engineering, University of Minho, Braga, Portugal) |
| 編集者 | Teixeira, Jose A. (University of Minho, Dept. of Biological Engineering, Braga, Portugal) |
| 編集者 | Vicente, Antonio A. (University of Minho, Dept. of Biological Engineering, Braga, Portugal) |
