Encapsulation Technologies for Active Food Ingredients and Food Processing
Material type:
Computer fileLanguage: English Publication details: New York, NY Springer New York 2010. ISBN: 9781441910080, 978-1-4419-1008-0Subject(s): Chemistry/Food Science, general | Biochemical engineering | Biochemical Engineering | Biotechnology | Biotechnology | Chemistry | Chemistry | Food science | Food ScienceDDC classification: 641.3, Online resources: Click here to access online
| Item type | Current library | Call number | Status | Date due | Barcode |
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NISER LIBRARY | 641.3, 23 664 23 (Browse shelf(Opens below)) | Available | E7521 |
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| 641.3, 23 664 23 Case Studies in Food Engineering | 641.3, 23 664 23 SUSHI Food for the eye, the body & the soul | 641.3, 23 664 23 Compendium of the Microbiological Spoilage of Foods and Beverages | 641.3, 23 664 23 Encapsulation Technologies for Active Food Ingredients and Food Processing | 641.3, 23 664 23 Food Analysis Laboratory Manual | 641.3, 23 664 23 Food Analysis | 641.3, 23 664 23 Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment |
Chemistry and Materials Science (Springer-11644)
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