Encapsulation Technologies for Active Food Ingredients and Food Processing /

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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.

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