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Food Nanoscience and Nanotechnology

  • Erscheinungsdatum: 14.05.2015
  • Verlag: Springer-Verlag
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Food Nanoscience and Nanotechnology

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

Produktinformationen

    Format: PDF
    Kopierschutz: AdobeDRM
    Seitenzahl: 300
    Erscheinungsdatum: 14.05.2015
    Sprache: Englisch
    ISBN: 9783319135960
    Verlag: Springer-Verlag
    Größe: 10838kBytes
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