Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing

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Bibliographic Details
Main Author: Zuidam, N.J
Corporate Author: SpringerLink (Online service)
Other Authors: Nedovic, Viktor
Format: Electronic Kit Book
Language:English
Published: New York, NY Springer-Verlag New York 2010
Subjects:
Chemistry
Biotechnology
Biochemical engineering
Food science
Food Science
Chemistry/Food Science, general
Biochemical Engineering
Online Access:http://dx.doi.org/10.1007/978-1-4419-1008-0

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