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Encapsulation Technologies for Active Food Ingredients and Food Processing Viktor Nedovic 2010 edition
Encapsulation Technologies for Active Food Ingredients and Food Processing
Viktor Nedovic
Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
400 pages, 34 black & white tables, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 16 de noviembre de 2009 |
| ISBN13 | 9781441910073 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 400 |
| Dimensiones | 155 × 235 × 23 mm · 748 g |
| Lengua | Inglés |
| Editor | Nedovic, Viktor |
| Editor | Zuidam, N.J. |