Encapsulation Technologies for Active Food Ingredients and Food Processing /

Encapsulation Technologies for Active Food Ingredients and Food Processing /

Detalles Bibliográficos
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Zuidam, N.J. (Editor ), Nedovic, Viktor. (Editor )
Formato: eBook
Lenguaje:English
Publicado: New York, NY : Springer New York : Imprint: Springer, 2010.
Edición:1st ed. 2010.
Materias:
Food-Biotechnology.
Biotechnology.
Chemistry.
Biochemical engineering.
Food Science.
Chemistry/Food Science, general.
Biochemical Engineering.
Descripción
Descripción Física:XII, 400 p. : online resource.
ISBN:9781441910080

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