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Nanotechnologies in Food - Nanoscience & Nanotechnology Series
Qasim Chaudhry
Nanotechnologies in Food - Nanoscience & Nanotechnology Series
Qasim Chaudhry
This book provides an independent, balanced, and impartial view of the potential benefits and risks that nanotechnology applications may bring to the food sector.
244 pages, 1, black & white illustrations
Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
Publicado | 31 de marzo de 2010 |
ISBN13 | 9780854041695 |
Editores | Royal Society of Chemistry |
Páginas | 244 |
Dimensiones | 165 × 246 × 19 mm · 510 g |
Editor de series | Craighead, Prof. Harold (Cornell University, USA) |
Editor de series | Kroto, Sir Harry (Florida State University, USA) |
Editor de series | O'Brien, Prof. Paul (University of Manchester, UK) |
Ver todo de Qasim Chaudhry ( Ej. Hardcover Book )