| 000 | 00871nmm a2200277Ia 4500 | ||
|---|---|---|---|
| 008 | 140908s9999 xx 000 0 und d | ||
| 020 | _a9781441910080, 978-1-4419-1008-0 | ||
| 040 | _aNISER LIBRARY | ||
| 041 | _aEnglish | ||
| 082 |
_a641.3, _b23 664 23 |
||
| 245 | _aEncapsulation Technologies for Active Food Ingredients and Food Processing | ||
| 260 |
_aNew York, NY _bSpringer New York _c2010. |
||
| 500 | _aChemistry and Materials Science (Springer-11644) | ||
| 650 | _aChemistry/Food Science, general | ||
| 650 | _aBiochemical engineering | ||
| 650 | _aBiochemical Engineering | ||
| 650 | _aBiotechnology | ||
| 650 | _aBiotechnology | ||
| 650 | _aChemistry | ||
| 650 | _aChemistry | ||
| 650 | _aFood science | ||
| 650 | _aFood Science | ||
| 700 | _aZuidam, N.J., editor. | ||
| 856 | _uhttp://dx.doi.org/10.1007/978-1-4419-1008-0 | ||
| 942 | _cEB | ||
| 999 |
_c19663 _d19663 |
||