Encapsulation Technologies for Active Food Ingredients and Food Processing
Springer-Verlag New York Inc., 2009
172,25 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9781441910073
- ISBN-10
- 1441910077
- Publisher
- Springer-Verlag New York Inc.
- Year
- 2009
- Publication date
- 2009-11-16
- Pages
- 400
- Dimensions
- 235x155x