Please use this identifier to cite or link to this item:
192.168.6.56/handle/123456789/63320Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.editor | Jan Zuidam | - |
| dc.date.accessioned | 2019-04-18T07:59:54Z | - |
| dc.date.available | 2019-04-18T07:59:54Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.isbn | 978-1-4419-1007-3 | - |
| dc.identifier.uri | http://10.6.20.12:80/handle/123456789/63320 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Dordrecht Heidelberg London | en_US |
| dc.subject | Food Processing | en_US |
| dc.title | Encapsulation Technologies for Active Food Ingredients and Food Processing | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Chemistry | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2010_Book_EncapsulationTechnologiesForAc.pdf | 12.99 MB | Adobe PDF | View/Open |
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