Study of O/W nano-emulsion formation using an isothermal low-energy emulsification method in food system

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Study of O/W nano-emulsion formation using an isothermal low-energy emulsification method in food system

Persistent ID (NDL): info:ndljp/pid/9452602

Material type: 博士論文

Author: 脇坂, 聡

Publisher: 脇坂, 聡

Publication date: 2015

Material Format: Digital

Capacity, size, etc.: -

Name of awarding university/degree: 愛媛大学,博士(農学)

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Material Type: 博士論文
Title: Study of O/W nano-emulsion formation using an isothermal low-energy emulsification method in food system
Author/Editor: 脇坂, 聡
Publication, Distribution, etc.: 脇坂, 聡
Publication Date: 2015
Publication Date (W3CDTF): 2015
Alternative Title: 食品系における一定温度下での低エネルギーな乳化方法を用いたO/Wナノエマルションの調製に関する研究
Degree grantor/type: 愛媛大学
Date Granted: 2015-03-17
Date Granted (W3CDTF): 2015-03-17
Dissertation Number: 甲農博第892号
Degree Type: 博士(農学)
Text Language Code: eng
Alias of Author: Wakisaka, Satoshi
Persistent ID (NDL): info:ndljp/pid/9452602
https://dl.ndl.go.jp/pid/9452602
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
https://dl.ndl.go.jp/collections/A00014
Acquisition Basis: 博士論文（送信）
Date Accepted (W3CDTF): 2015-07-21T20:16:19+09:00
Format (IMT): application/pdf
Access Restrictions: 国立国会図書館内限定公開
Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
Availability of remote photoduplication service: 可
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
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