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Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing - New York, NY Springer New York 2010.

Chemistry and Materials Science (Springer-11644)

ISBN: 9781441910080, 978-1-4419-1008-0

Subjects--Topical Terms:
Chemistry/Food Science, general
Biochemical engineering
Biochemical Engineering
Biotechnology
Biotechnology
Chemistry
Chemistry
Food science
Food Science

Dewey Class. No.: 641.3, / 23 664 23

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