Nanotechnology applications in food

flavor, stability, nutrition and safety

Verfasser / Beitragende:
edited by Alexandra Elena Oprea, Department of Science and Engineering of Oxide Materials and nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politechnica of bucharest, Romania [and] Alexandru Mihai Grumezescu, The Research Institute of the University of bucharest--ICUB, Romania
Ort, Verlag, Jahr:
London, San Diego, CA : Academic Press, an imprint of Elsevier, 2017
Beschreibung:
1 online resource (xvii, 398 pages) : illustrations
Format:
Buch (online)
Online Zugang:
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300 |a 1 online resource (xvii, 398 pages)  |b illustrations 
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504 |a Includes bibliographical references and index. 
506 |a Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. 
650 0 |a Food  |x Biotechnology 
650 0 |a Food industry and trade  |x Technological innovations 
650 0 |a Nanobiotechnology 
650 0 |a Nanotechnology 
650 1 2 |a Nanotechnology 
650 2 2 |a Food Technology 
650 2 2 |a Dietary Supplements 
650 2 2 |a Food Industry 
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650 7 |a Nanobiotechnology  |0 (OCoLC)fst01894713  |2 fast 
650 7 |a Nanotechnology  |0 (OCoLC)fst01032639  |2 fast 
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