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Techniques for Nanoencapsulation of Food Ingredients
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- ISBN: 9781461493877
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X, 89 p. 24 illus., 5 illus. in color. online resource. - Publisher: New York, NY : Springer New York : 2014.
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Subject: | Chemistry Food science Nanochemistry Engineering Chemistry Food Science Nanochemistry Nanotechnology and Microengineering |
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Showing Item 135 of 348
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