Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Zuidam, N.J
Συγγραφή απο Οργανισμό/Αρχή:	SpringerLink (Online service)
Άλλοι συγγραφείς:	Nedovic, Viktor
Μορφή:	Ηλεκτρονική πηγή Εργαλειοθήκη Βιβλίο
Γλώσσα:	English
Έκδοση:	New York, NY Springer-Verlag New York 2010
Θέματα:	Chemistry Biotechnology Biochemical engineering Food science Food Science Chemistry/Food Science, general Biochemical Engineering
Διαθέσιμο Online:	http://dx.doi.org/10.1007/978-1-4419-1008-0

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