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Techniques for nanoencapsulation of ...

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Anandharamakrishnan, C.

Techniques for nanoencapsulation of food ingredients

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Techniques for nanoencapsulation of food ingredientsby 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:	FoodPackaging.
電子資源:	http://dx.doi.org/10.1007/978-1-4614-9387-7
ISBN:	9781461493877 (electronic bk.)

Techniques for nanoencapsulation of food ingredients
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:

257182
Food
--Packaging.

LC Class. No.: TP374 / .A52 2014

Dewey Class. No.: 664.909

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