Edible nanostructures : a bottom-up approach / edited by Alejandro G. Marangoni and David Pink.
Material type:
TextPublication details: Cambridge, UK : Royal Society of Chemistry, 2015.Description: xiii, 313 p. : ill. (some col.) ; 24 cmISBN: - 9781849738958
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Open Shelf
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UMK Kampus Jeli | UMK Kampus Jeli | FIAT | Kampus Jeli Open Shelf Level 1 | TX541 .E35 2015 (Browse shelf(Opens below)) | Available | 10345148 |
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| TX541 .A39 2017 Advances in food diagnostics / | TX541 .C44 2020 CHEMICAL ANALYSIS OF FOOD : TECHNIQUES AND APPLICATIONS / | TX541 .C854 2017 Culinology : the intersection of culinary art and food science / | TX541 .E35 2015 Edible nanostructures : a bottom-up approach / | TX541 .F638 2012 Food analysis and preservation : current research topics / | TX541 .F638 2012 Food analysis and preservation : current research topics / | TX541 .F66 2015 Food production : perspectives and challenges / |
Includes bibliographical references and index
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