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Encapsulation Technologies for Active Food Ingredients and Food Processing Viktor Nedovic 2010 edition
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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
| Media | Boeken Hardcover Book (Boek met harde rug en kaft) |
| Vrijgegeven | 16 november 2009 |
| ISBN13 | 9781441910073 |
| Uitgevers | Springer-Verlag New York Inc. |
| Pagina's | 400 |
| Afmetingen | 155 × 235 × 23 mm · 748 g |
| Taal en grammatica | Engels |
| Uitgever | Nedovic, Viktor |
| Uitgever | Zuidam, N.J. |
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