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原文書 (6)

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$800以上 (6)

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2019年 (1)
2017~2018 (2)
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C. Anandharamakrishnan (3)
C. Anandharamakrishnan (EDT)/ S. Parthasarathi (EDT) (1)
C. Anandharamakrishnan/ Padma Ishwarya S. (1)
C. Anandharamakrishnan/ S. Padma Ishwarya (1)

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Springer Verlag (2)
Blackwell Pub (1)
CRC Pr I Llc (1)
John Wiley & Sons Inc (1)
Productivity Press (1)

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6筆商品,1/1頁

1.Handbook of Drying for Dairy Products

作者:C. Anandharamakrishnan  出版社:Blackwell Pub  出版日:2017/04/24 裝訂:精裝

The Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingre

定價:8998元   優惠價: 98098

無庫存,下單後進貨(採購期約45個工作天)

2.Computational Fluid Dynamics Applications in Food Processing

作者:C. Anandharamakrishnan  出版社:Springer Verlag  出版日:2014/02/02 裝訂:平裝

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle historie

定價:2700元   優惠價: 92430

無庫存,下單後進貨(採購期約45個工作天)

3.Techniques for Nanoencapsulation of Food Ingredients

作者:C. Anandharamakrishnan  出版社:Springer Verlag  出版日:2013/12/31 裝訂:平裝

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including

定價:2475元   優惠價: 92228

無庫存,下單後進貨(採購期約45個工作天)

4.Essentials and Applications of Food Engineering Concepts

作者:C. Anandharamakrishnan; S. Padma Ishwarya  出版社:CRC Pr I Llc  出版日:2019/03/25 裝訂:精裝

定價:6748元   優惠價: 96073

無庫存,下單後進貨(採購期約45個工作天)

5.Spray Drying Techniques for Food Ingredient Encapsulation

作者:C. Anandharamakrishnan; Padma Ishwarya S.  出版社:John Wiley & Sons Inc  出版日:2015/10/19 裝訂:精裝

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders w

定價:8775元   優惠價: 97898

無庫存,下單後進貨(採購期約45個工作天)

6.Food Nanotechnology ─ Principles and Applications

作者:C. Anandharamakrishnan (EDT); S. Parthasarathi (EDT)  出版社:Productivity Press  出版日:2017/07/26 裝訂:精裝

The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. This book

定價:8548元   優惠價: 97693

無庫存,下單後進貨(採購期約45個工作天)