Emulsion–based Systems for Delivery of Food Active Compounds – Formation, Application, Health and Safety
Autor S Roohinejaden Limba Engleză Hardback – 26 apr 2018
Preț: 935.08 lei
Preț vechi: 1381.44 lei
-32% Nou
Puncte Express: 1403
Preț estimativ în valută:
178.93€ • 194.97$ • 150.77£
178.93€ • 194.97$ • 150.77£
Carte indisponibilă temporar
Doresc să fiu notificat când acest titlu va fi disponibil:
Se trimite...
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781119247142
ISBN-10: 1119247144
Pagini: 312
Dimensiuni: 176 x 245 x 22 mm
Greutate: 0.73 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
ISBN-10: 1119247144
Pagini: 312
Dimensiuni: 176 x 245 x 22 mm
Greutate: 0.73 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
Public țintă
Academic researchers, R&D Staffs, Food product developers.All discussed topics in this book are applicable for teaching in some food science courses including Food chemistry, Food biochemistry, Sensory science, New product development, and Food processing.
This book might be purchased by AOAC, universities and institutes libraries, R&D centres of food and pharmaceutical companies or academic researchers
Descriere scurtă
Notă biografică
About the Editors Shahin Roohinejad, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany. Ralf Greiner, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany. Indrawati Oey, Department of Food Science, University of Otago, Dunedin, New Zealand, and Riddet Institute, Palmerston North, New Zealand. Jingyuan Wen, School of Pharmacy, University of Auckland, Auckland, New Zealand.