005 |
|
20220621094122.0 |
020 |
|
|a9781441910073 (paper)
|
020 |
|
|a9781441910080 (electronic bk.)
|
050 |
04
|
|aTP156.C64|bE56 2010
|
245 |
00
|
|aEncapsulation technologies for active food ingredients and food processing|h[electronic resource] /|cedited by Nicolaas Jan Zuidam, Viktor A. Nedovic.
|
260 |
|
|aNew York, NY :|bSpringer Science+Business Media, LLC,|c2010.
|
300 |
|
|ax, 400 p. :|bill., digital ;|c24 cm.
|
440 |
0
|
|aSpringer eBooks
|
650 |
0
|
|aControlled release technology.
|
650 |
0
|
|aFood|xAnalysis.
|
650 |
0
|
|aFood|xPackaging.
|
650 |
0
|
|aMicroencapsulation.
|
650 |
14
|
|aChemistry.
|
650 |
24
|
|aBiochemical Engineering.
|
650 |
24
|
|aBiotechnology.
|
650 |
24
|
|aChemistry/Food Science, general.
|
650 |
24
|
|aFood Science.
|
700 |
1
|
|aNedovic, Viktor A.
|
700 |
1
|
|aZuidam, Nicolaas Jan.
|
710 |
2
|
|aSpringerLink (Online service)
|
773 |
0
|
|tSpringer eBooks
|
809 |
|
|pEB|dTP156.C64|eE56|y2010
|
856 |
40
|
|uhttp://dx.doi.org/10.1007/978-1-4419-1008-0
|
950 |
|
|aChemistry and Materials Science (Springer-11644)
|