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Encapsulation Technologies for Active Food Ingredients and Food Processing

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Encapsulation Technologies for Active Food Ingredients and Food Processing - Zuidam, N J (Editor), and Nedovic, Viktor (Editor)
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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.

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Encapsulation Technologies for Active Food Ingredients and Food Processing 2009, Springer, New York, NY

ISBN-13: 9781441910073

2010 edition

Hardcover