Verwandte Artikel zu Basic Protocols in Encapsulation of Food Ingredients...
Basic Protocols in Encapsulation of Food Ingredients (Methods and Protocols in Food Science) - Softcover
Buch 1 von 7: Methods and Protocols in Food Science
Inhaltsangabe
This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Suchergebnisse für Basic Protocols in Encapsulation of Food Ingredients...
Beispielbild für diese ISBN
Basic Protocols in Encapsulation of Food Ingredients
Verlag:
Springer, Berlin, Humana Nov 2025, 2025
ISBN 10: 1071641506
ISBN 13: 9781071641507
Neu
Taschenbuch
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of theMethods and Protocols in Food Science(MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge,Basic Protocols in Encapsulation of Food Ingredients, Second Editionaims to provide well-established protocols and procedures largely used by both academics and industrials. 168 pp. Englisch. Bestandsnummer des Verkäufers 9781071641507
Neu kaufen
EUR 149,79
EUR 23,00 Versand
Versand von Deutschland nach USA
Versand von Deutschland nach USA
Anzahl: 2 verfügbar
Foto des Verkäufers
Basic Protocols in Encapsulation of Food Ingredients
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of theMethods and Protocols in Food Science(MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge,Basic Protocols in Encapsulation of Food Ingredients, Second Editionaims to provide well-established protocols and procedures largely used by both academics and industrials. Bestandsnummer des Verkäufers 9781071641507
Neu kaufen
EUR 157,40
EUR 30,50 Versand
Versand von Deutschland nach USA
Versand von Deutschland nach USA
Anzahl: 1 verfügbar
Foto des Verkäufers
Basic Protocols in Encapsulation of Food Ingredients
Anbieter: preigu, Osnabrück, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Basic Protocols in Encapsulation of Food Ingredients | Andrea Gomez-Zavaglia | Taschenbuch | Methods and Protocols in Food Science | xii | Englisch | 2025 | Springer | EAN 9781071641507 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. Bestandsnummer des Verkäufers 136133908
Neu kaufen
EUR 131,15
EUR 70,00 Versand
Versand von Deutschland nach USA
Versand von Deutschland nach USA
Anzahl: 5 verfügbar
Beispielbild für diese ISBN
Basic Protocols in Encapsulation of Food Ingredients
Print-on-DemandAnbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 180 pp. Englisch. Bestandsnummer des Verkäufers 9781071641507
Neu kaufen
EUR 149,79
EUR 60,00 Versand
Versand von Deutschland nach USA
Versand von Deutschland nach USA
Anzahl: 1 verfügbar