[Food Engineering Series] Food Engineering Interfaces Volume 2266 || State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes

✍ Scribed by Aguilera, José Miguel; Simpson, Ricardo; Welti-Chanes, Jorge; Bermudez-Aguirre, Daniela; Barbosa-Canovas, Gustavo

• Book ID: 115449752
• Publisher: Springer New York
• Year: 2010
• Weight: 540 KB
• Category: Article
• ISBN: 144197475X
• DOI: 10.1007/978-1-4419-7475-4_6