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10092410 |
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upatras |
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20210117202925.0 |
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110802s2010 eng |
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|a 9781441910080
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|a GR-PaULI
|c GR-PaULI
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|a eng
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| 100 |
1 |
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|a Zuidam, N.J
|9 97872
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| 245 |
1 |
0 |
|a Encapsulation Technologies for Active Food Ingredients and Food Processing
|h [electronic resource]
|c edited by N.J. Zuidam, Viktor Nedovic
|
| 260 |
|
|
|a New York, NY
|b Springer-Verlag New York
|c 2010
|
| 300 |
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|b v.: digital
|
| 650 |
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4 |
|a Chemistry
|9 11013
|
| 650 |
|
4 |
|a Biotechnology
|9 10854
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| 650 |
|
4 |
|a Biochemical engineering
|9 64132
|
| 650 |
|
4 |
|a Food science
|9 64403
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| 650 |
|
4 |
|a Chemistry
|9 11013
|
| 650 |
|
4 |
|a Food Science
|9 64404
|
| 650 |
|
4 |
|a Chemistry/Food Science, general
|9 64082
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| 650 |
|
4 |
|a Biochemical Engineering
|9 64134
|
| 650 |
|
4 |
|a Biotechnology
|9 10854
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| 700 |
1 |
|
|a Nedovic, Viktor
|9 97873
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| 710 |
2 |
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|a SpringerLink (Online service)
|9 68735
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| 852 |
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|a GR-PaULI
|b ΠΑΤΡΑ
|b ΒΚΠ
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|u http://dx.doi.org/10.1007/978-1-4419-1008-0
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