500,39 €
588,69 €
-15% su kodu: ENG15
Nanoengineering in the Beverage Industry
Nanoengineering in the Beverage Industry
500,39 €
588,69 €
  • Išsiųsime per 10–14 d.d.
Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of be…
500.39 2025-07-20 23:59:00
  • Leidėjas:
  • ISBN-10: 0128166770
  • ISBN-13: 9780128166772
  • Formatas: 19.1 x 23.5 x 2.6 cm, minkšti viršeliai
  • Kalba: Anglų
  • Extra -15 % nuolaida šiai knygai su kodu: ENG15

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Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students.

EXTRA 15 % nuolaida su kodu: ENG15

500,39 €
588,69 €
Išsiųsime per 10–14 d.d.

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Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students.

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