Immobilization of cells and enzymes for fermented dairy or meat products

Encapsulation Technologies for Active Food Ingredients and Food Processing

Volumn , Issue , 2010, Pages 345-365

  Champagne, Claude P ^a   Lee, Byong H ^a   Saucier, Linda ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79958266191     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4419-1008-0_13     Document Type: Chapter

References (94)

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