ISBN-13: 9780367614928 / Angielski / Twarda / 2021 / 308 str.
ISBN-13: 9780367614928 / Angielski / Twarda / 2021 / 308 str.
This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike.