422,09 €
Food Preservation
Food Preservation
422,09 €
  • Išsiųsime per 14–16 d.d.
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food…
422.09
  • Leidėjas:
  • ISBN-10: 0128043032
  • ISBN-13: 9780128043035
  • Formatas: 19.3 x 23.9 x 4.3 cm, kieti viršeliai
  • Kalba: Anglų

Food Preservation + nemokamas atvežimas! | knygos.lt

Atsiliepimai

Įvertinimų nėra.
Įvertink ir tu! Visi atsiliepimai

Aprašymas

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.

422,09 €
Išsiųsime per 14–16 d.d.
Prisijunkite ir už šią prekę
gausite 4,22 Knygų Eurų!?

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field.

Atsiliepimai

  • Atsiliepimų nėra
0 pirkėjai įvertino šią prekę.
5
0%
4
0%
3
0%
2
0%
1
0%
× promo banner