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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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.
Read Less
Add this copy of Encapsulation Technologies for Active Food Ingredients to cart. $99.95, like new condition, Sold by Salish Sea Books rated 4.0 out of 5 stars, ships from Bellingham, WA, UNITED STATES, published 2009 by Springer-Verlag Publishing.
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Fine/As New; Hardcover; Covers are still glossy with "sharp" edge-corners; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; Binding is tight with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5Äù Äì 9.75Äù tall); Green and orange covers with title in white lettering; 2009, Springer-Verlag Publishing; 400 pages; "Encapsulation Technologies for Active Food Ingredients and Food Processing, " by N.J. Zuidam & Viktor Nedovic.
Add this copy of Encapsulation Technologies for Active Food Ingredients to cart. $100.91, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2009 by Springer.
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