Encapsulation Technologies for Active Food Ingredients and Food Processing - Viktor Nedovic - Books - Springer-Verlag New York Inc. - 9781441910073 - November 16, 2009
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Viktor Nedovic
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     Hardcover Book   (Book with hard spine and cover)
Released November 16, 2009
ISBN13 9781441910073
Publishers Springer-Verlag New York Inc.
Pages 400
Dimensions 155 × 235 × 23 mm   ·   748 g
Language English  
Editor Nedovic, Viktor
Editor Zuidam, N.J.

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