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Techniques for nanoencapsulation of ...
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Anandharamakrishnan, C.
Techniques for nanoencapsulation of food ingredients[electronic resource] /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
杜威分類號:
664.909
書名/作者:
Techniques for nanoencapsulation of food ingredients/ by C. Anandharamakrishnan.
作者:
Anandharamakrishnan, C.
出版者:
New York, NY : : Springer New York :, 2014.
面頁冊數:
x, 89 p. : : ill., digital ;; 24 cm.
Contained By:
Springer eBooks
標題:
Food - Packaging.
標題:
Microencapsulation.
標題:
Chemistry.
標題:
Food Science.
標題:
Nanochemistry.
標題:
Nanotechnology and Microengineering.
ISBN:
9781461493877 (electronic bk.)
ISBN:
9781461493860 (paper)
電子資源:
http://dx.doi.org/10.1007/978-1-4614-9387-7
Techniques for nanoencapsulation of food ingredients[electronic resource] /
Anandharamakrishnan, C.
Techniques for nanoencapsulation of food ingredients
[electronic resource] /by C. Anandharamakrishnan. - New York, NY :Springer New York :2014. - x, 89 p. :ill., digital ;24 cm. - SpringerBriefs in food, health, and nutrition,2197-571X. - SpringerBriefs in food, health, and nutrition..
ISBN: 9781461493877 (electronic bk.)Subjects--Topical Terms:
488162
Food
--Packaging.
LC Class. No.: TP374 / .A52 2014
Dewey Class. No.: 664.909
Techniques for nanoencapsulation of food ingredients[electronic resource] /
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