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ผู้เขียน: Najran University) Ahmad Javed (College of Pharmacy

สนับสนุน

6 หนังสืออิเล็กทรอนิกส์โดย Najran University) Ahmad Javed (College of Pharmacy

ปกของ Javed Ahmad & Leo M.L. Nollet: Nanoemulsions in Food Technology
Javed Ahmad & Leo M.L. Nollet: Nanoemulsions in Food Technology
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventio …
PDF
อังกฤษ
DRM
€83.43
ปกของ Javed Ahmad & Leo M.L. Nollet: Nanoemulsions in Food Technology
Javed Ahmad & Leo M.L. Nollet: Nanoemulsions in Food Technology
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventio …
EPUB
อังกฤษ
DRM
€83.57
ปกของ Javed Ahmad & Leo M.L. Nollet: Analysis of Naturally Occurring Food Toxins of Plant Origin
Javed Ahmad & Leo M.L. Nollet: Analysis of Naturally Occurring Food Toxins of Plant Origin
Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including human …
PDF
อังกฤษ
DRM
€83.72
ปกของ Javed Ahmad & Leo M.L. Nollet: Analysis of Naturally Occurring Food Toxins of Plant Origin
Javed Ahmad & Leo M.L. Nollet: Analysis of Naturally Occurring Food Toxins of Plant Origin
Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including human …
EPUB
อังกฤษ
DRM
€83.70
ปกของ Javed Ahamad & Javed Ahmad: Analysis of Food Spices
Javed Ahamad & Javed Ahmad: Analysis of Food Spices
Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in impro …
PDF
อังกฤษ
DRM
€225.74
ปกของ Javed Ahamad & Javed Ahmad: Analysis of Food Spices
Javed Ahamad & Javed Ahmad: Analysis of Food Spices
Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in impro …
EPUB
อังกฤษ
DRM
€224.66