図書

食品素材のナノ加工を支える技術 (食品シリーズ)

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食品素材のナノ加工を支える技術 = Advances in nanotechnology for food products

(食品シリーズ)

Call No. (NDL)
PC21-L21
Bibliographic ID of National Diet Library
024989771
Material type
図書
Author
安達修二, 中嶋光敏, 杉山滋 監修
Publisher
シーエムシー 出版
Publication date
2013.10
Material Format
Paper
Capacity, size, etc.
229p ; 26cm
NDC
588
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Table of Contents

  • 目次

  • 第1章 マイクロ・ナノバブル水の作製と特性

  • 1 マイクロ・ナノバブル水の作製と利用/ 1

    中村宣貴||椎名武夫

  • 1.1 はじめに/ 1

  • 1.2 MNBの作製条件と作製されるMNBの特性/ 1

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Paper

Material Type
図書
ISBN
978-4-7813-0826-5
Title Transcription
ショクヒン ソザイ ノ ナノ カコウ オ ササエル ギジュツ
Author/Editor
安達修二, 中嶋光敏, 杉山滋 監修
Series Title
Author Heading
安達, 修二 アダチ, シュウジ ( 01133664 )Authorities
中嶋, 光敏 ナカジマ, ミツトシ ( 01176792 )Authorities
杉山, 滋 スギヤマ, シゲル ( 01176791 )Authorities
Publication, Distribution, etc.
Publication Date
2013.10
Publication Date (W3CDTF)
2013