Zuidam, N.J.
Encapsulation Technologies for Active Food Ingredients and Food Processing [electronic resource] / edited by N.J. Zuidam, Viktor Nedovic. - New York, NY : Springer New York, 2010. - digital.
9781441910080
10.1007/978-1-4419-1008-0 doi
Chemistry.
Biotechnology.
Biochemical engineering.
Food science.
Chemistry.
Food Science.
Chemistry/Food Science, general.
Biochemical Engineering.
Biotechnology.
TP248.65.F66
641.3 664
Encapsulation Technologies for Active Food Ingredients and Food Processing [electronic resource] / edited by N.J. Zuidam, Viktor Nedovic. - New York, NY : Springer New York, 2010. - digital.
9781441910080
10.1007/978-1-4419-1008-0 doi
Chemistry.
Biotechnology.
Biochemical engineering.
Food science.
Chemistry.
Food Science.
Chemistry/Food Science, general.
Biochemical Engineering.
Biotechnology.
TP248.65.F66
641.3 664