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Innovative Food Science and Emerging Technologies 1. utgave
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Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies covers many new trends and developments in food science, including preparation, characterization, morphology, properties, recyclability, and advances and challenging opportunities in food science technology.
620 pages, 61 Tables, black and white
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 31. mars 2021 |
| ISBN13 | 9781774631508 |
| Utgivere | Apple Academic Press Inc. |
| Antall sider | 620 |
| Mål | 150 × 220 × 10 mm · 952 g |
| Språk | Engelsk |
| Redaktør | George, Anne |
| Redaktør | Kalarikkal, Nandakumar (Assoc Prof & Head, Advanced Materials Laboratory, School of Pure and Applied Physics, International & Inter University Centre for Nanoscience & Nanotechnology, Mahatma Gandhi University, Kerala, India) |
| Redaktør | Rajakumari, Rajendran (Research Scholar, International and Inter University Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, Kerala, India) |
| Redaktør | Thomas, Sabu (Professor of Polymer Science and Technology and Honorary Director of the Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, India) |
