E-book
Encapsulation Technologies for Active Food Ingredients and Food Processing [electronic resource] / edited by N.J. Zuidam, Viktor Nedovic.
Record details
- ISBN: 9781441910080
- Physical Description: X, 400p. 81 illus. online resource.
- Publisher: New York, NY : Springer New York, 2010.
Search for related items by subject
| Subject: | Chemistry. Biotechnology. Biochemical engineering. Food science. Chemistry. Food Science. Chemistry/Food Science, general. Biochemical Engineering. Biotechnology. |
