Techniques for nanoencapsulation of food ingredients / C.Anandharamakrishnan.
By: Anandharamakrishnan, C [author.].
Series: SpringerBriefs in food, health, and nutrition: Publisher: New York : Springer, [2014]Copyright date: ©2014Description: 1 online resource (96 pages) : illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9781461493877 (electronic bk.); 1461493870 (electronic bk.); 9781461493860.Subject(s): Food -- Packaging
| MicroencapsulationGenre/Form: Electronic books.DDC classification: 664/.909 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664/.909 (Browse shelf) | e-book | SBSxx,04000,03,CL,PPT | SBSxx,36100,03,CL,PPT | SBSxx,36200,03,CL,PPT |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 664 | 664.024 | 664.9 Handbook of Animal-Based Fermented Food and Beverage Technology | 664 | 664.07 | 664/.07 Food Microstructures | 664/.7550952 Slurp! | 664/.909 Techniques for nanoencapsulation of food ingredients / | 664/.94 Seafood processing : | 664 ADV 2010 Advances in food biochemistry / | 664 ADV 2010 Advances in food science and technology / |
Includes bibliographical references and index.
Description based on online resource; title from PDF title page (ebrary, viewed January 2, 2014).