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Encapsulation Technologies for Active Food Ingredients and Food Processing N J Zuidam 2010 edition
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Encapsulation Technologies for Active Food Ingredients and Food Processing
N J Zuidam
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
| Medij | Knjige Paperback Book (Knjiga z mehkimi platnicami in lepljenim hrbtom) |
| Izdano | 30. novembra 2014 |
| ISBN13 | 9781489983497 |
| Založniki | Springer-Verlag New York Inc. |
| Strani | 400 |
| Dimenzije | 155 × 235 × 21 mm · 576 g |
| Jezik | Angleščina |
| Urednik | Nedovic, Viktor |
| Urednik | Zuidam, N.J. |
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