Encapsulation Technologies for Active Food Ingredients and Food Processing Nocolass J. Zuidam Textual Documents

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Material type: Text

TextPublication details: New York Springer Science 2010Description: 400ISBN:

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Textual Documents	University Library, Navsari	General	664.024 ZUI (Browse shelf(Opens below))	1	Available		49265

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Previous	664.024 VAL Food Industrial Processes Methods and Equipment	664.024 WHI Enzymes in Food Technology	664.024 WHI Enzymes in Food Technology	664.024 ZUI Encapsulation Technologies for Active Food Ingredients and Food Processing	664.028 ART Quality of Horticultural Products	664.028 BAR Northermal Preservation of Foods	664.028 CRU Food Preservation	Next

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