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Emulsion–based Systems for Delivery of Food Active Compounds – Formation, Application, Health and Safety

Autor S Roohinejad
en Limba Engleză Hardback – 27 apr 2018

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Specificații

ISBN-13: 9781119247142
ISBN-10: 1119247144
Pagini: 312
Dimensiuni: 176 x 245 x 22 mm
Greutate: 0.72 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

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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.