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edited by Alexandru Mihai Grumezescu

This book presents an overview of the production methods, materials used (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. Applications of nanoemulsions with special emphasis on systems suitable for utilization within the food industry are also discussed. 

The book is available at the Library; Call. No.: 664 Emu.

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