Encapsulation Technologies for Active Food Ingredients and Food Processing

• 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