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Innovation in 3D Printing Technology: Manufacturing, Food and Biomedical Engineering - Bioprinting: Principles and Applications; Digital Gastronomy: From 3D Food Printing to Personalized Nutrition; 3D Printing and Additive Manufacturing (5th Edition)

Chee Kai ChuaWai Yee YeongHong Wei TanYi ZhangAakanksha PantU-Xuan TanKah Fai LeongChen Huei LeoMichinao HashimotoGladys Hooi Chuan WongJustin Jia Yao Tan

出版	World Scientific Publishing Company, 2022-08-05
主題	Technology & Engineering / ManufacturingTechnology & Engineering / BiomedicalTechnology & Engineering / 3D Printing
ISBN	981129948X9789811299483
URL	http://books.google.com.hk/books?id=odjR0AEACAAJ&hl=&source=gbs_api

註釋

Connecting the Dots: The Synergy of 3D Printing InnovationsThese three books collectively illustrate the versatile and transformative nature of 3D printing technology. Bioprinting: Principles and Applications sets the stage by exploring how 3D printing is revolutionizing healthcare through the creation of biological tissues and organs. Digital Gastronomy extends the discussion to the culinary realm, showcasing the creative and practical applications of 3D printing in food design and production. Finally, 3D Printing and Additive Manufacturing provides a comprehensive overview of the technology's impact across various sectors, highlighting its potential to drive innovation and efficiency in manufacturing.