Encapsulation Technologies for Active Food Ingredients and Food Processing [electronic resource] / edited by N.J. Zuidam, Viktor Nedovic.
By: Zuidam, N.J.
Contributor(s): Nedovic, Viktor | SpringerLink (Online service).
Material type:
BookPublisher: New York, NY : Springer New York, 2010Description: digital.ISBN: 9781441910080.Subject(s): Chemistry | Biotechnology | Biochemical engineering | Food science | Chemistry | Food Science | Chemistry/Food Science, general | Biochemical Engineering | BiotechnologyDDC classification: 641.3 | 664 Online resources: Click here to access online
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