| 000 | 00833nam a22001937a 4500 | ||
|---|---|---|---|
| 020 | _a9780367614928 | ||
| 082 |
_a641.33 _bNAN |
||
| 245 |
_aNanoemulsions in food technology: _bdevelopment , characterization , and applications _cedit by Javed Ahmed and Leo M.L. Nollet |
||
| 260 |
_aLondon: _bCRC Press, _c2022. |
||
| 300 | _axviii307p. | ||
| 505 | _a1.Fundamental concepts and technique overview 2. Characterization 3. Applications | ||
| 650 |
_aNanomulsions _9317619 |
||
| 650 |
_aFood - Processing _9317620 |
||
| 650 |
_aFood - Analysis _9317621 |
||
| 650 |
_aFood - Technology innovation _9317622 |
||
| 700 |
_aJaved Ahmed (jt.ed.) _9317623 |
||
| 700 |
_a Leo M.L. Nollet (jt.ed.) _9317624 |
||
| 942 | _cBK | ||
| 999 |
_c165222 _d165221 |
||