Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/140529
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dc.contributor.authorJayanta Kumar Patra
dc.contributor.authorHan-Seung Shin
dc.contributor.authorSpiros Paramithiotis
dc.date.accessioned2020-03-05T06:58:41Z-
dc.date.available2020-03-05T06:58:41Z-
dc.date.issued2018
dc.identifier.isbn9782889454884
dc.identifier.urihttps://oers.taiwanmooc.org/jspui/handle/123456789/140529-
dc.language.isoeng
dc.publisherFrontiers Media SA
dc.relation.urihttps://www.frontiersin.org/research-topics/5194/application-of-nanotechnology-in-food-science-and-food-microbiology
dc.rights.uriCC BY (姓名標示)
dc.sourceDOAB
dc.subject.classificationScience (General)
dc.subject.classificationMicrobiology
dc.subject.classificationBotany
dc.subject.otherfood nanotechnology
dc.subject.otherfood microbiology
dc.subject.othernanotechnology in agriculture
dc.subject.otherfood additive nanoparticles
dc.subject.otherlipopeptides
dc.subject.othersilver nanoparticles
dc.subject.otheranti-biofilms
dc.titleApplication of Nanotechnology in Food Science and Food Microbiology
dc.type電子教科書
dc.classification自然科學類
Theme:教科書-自然科學類

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