Encapsulation Technologies for Active Food Ingredients and Food Processing - N J Zuidam - Books - Springer-Verlag New York Inc. - 9781489983497 - November 30, 2014
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N J Zuidam
Encapsulation Technologies for Active Food Ingredients and Food Processing 2010 edition

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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 Books     Paperback Book   (Book with soft cover and glued back)
Released November 30, 2014
ISBN13 9781489983497
Publishers Springer-Verlag New York Inc.
Pages 400
Dimensions 155 × 235 × 21 mm   ·   576 g
Language English  
Editor Nedovic, Viktor
Editor Zuidam, N.J.

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