E-book
Encapsulation Technologies for Active Food Ingredients and Food Processing
Record details
- ISBN: 9781441910080
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Physical Description:
electronic
electronic resource
access
remote
X, 400p. 81 illus. online resource. - Publisher: New York, NY : Springer New York, 2010.
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| Subject: | Chemistry Biotechnology Biochemical engineering Food science Chemistry Food Science Chemistry/Food Science, general Biochemical Engineering Biotechnology |
