E-book
Techniques for Nanoencapsulation of Food Ingredients
Record details
- ISBN: 9781461493877
- Physical Description: X, 89 p. 24 illus., 5 illus. in color. online resource.
- Publisher: New York, NY : Springer New York : 2014.
Search for related items by subject
| Subject: | Chemistry. Food science. Nanochemistry. Engineering. Chemistry. Food Science. Nanochemistry. Nanotechnology and Microengineering. |
