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Comprehensive Food Fermentation and Biotechnology, Vols. I and II by...
www.abebooks.com
AbeBooks.com: Comprehensive Food Fermentation and Biotechnology, Vols. I and II: Contents Vol I Preface I Microbiology of Food Fermentation 1 New Aspects of...
Easy money, success and happiness : clear your mind and explode into...
catalogue.nla.gov.au
Available in the National Library of Australia collection. Author: Bugarski, Branko; Format: Book; 177 p. : ill. ; 21 cm.
Encapsulation Technologies for Active Food Ingredients and Food...
www.buecher.de
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients...
Polish Journal of Food and Nutrition Sciences - Author Branko Bugarski
journal.pan.olsztyn.pl
Nikolina Liović, Perica Bošković, Ivana Drvenica, Anet Režek Jambrak, Ana Marija Dropulić, Greta Krešić, Viktor Nedović, Branko Bugarski, Zoran Zorić, ...
Applications of Cell Immobilisation Biotechnology - Google Books
books.google.de
Cell immobilisation biotechnology is a multidisciplinary area, shown to have an important impact on many scientific subdisciplines – including biomedicine,...
Alginates: Versatile Polymers in Biomedical Applications and ...books.google.com › books
books.google.de
MILAN MILIVOJEVIC*, IVANA PAJIC-LIJAKOVIC, and BRANKO BUGARSKI Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of ...
Carnauba wax microparticles produced by melt dispersion technique
www.degruyter.com
/ Branko Bugarski. Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4Belgrade, Serbia; Email; Other articles by this author: De Gruyter Online Google Scholar
Comparison of different technologies for alginate beads production
www.degruyter.com
/ Branko Bugarski. Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4Belgrade, Serbia; Email; Other articles by this author: De Gruyter Online Google Scholar / Jozef Bukowski. Institute of Biocybernetics and Biomedical Engineering, Polish Academy of Sciences, Księcia Trojdena 4Warsaw, Poland; Email
Food Engineering Interfaces - Google Books
books.google.de
Fermentation Processes Viktor A. Nedovic ́, Verica Manojlovic ́, Branko Bugarski,
and Ronnie Willaert 6.1 Introduction The process of sugar conversion from wort
or malt into alcohol, carbon dioxide, and other components catabolized by yeast
...
Fundamentals of Animal Cell Encapsulation and Immobilization -...
books.google.de
Fundamentals of Animal Cell Encapsulation and Immobilization is a concise reference volume that consolidates and expands our understanding of animal cell...
Winemaking: Basics and Applied Aspects - Google Books
books.google.de
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to B.C. Ever since, it has occupied a significant...
Biomaterijali - Igor Balać, Branko Bugarski, Irena Ćosić, Miroslav...
books.google.de
Igor Balać, Branko Bugarski, Irena Ćosić, Miroslav Dramićanin, Drago Đorđević, Nenad Filipović, Nenad Ignjatović, Đorđe Janaćković, Miloš Kojić, Verica ...
Encapsulation Technologies for Active Food Ingredients and Food...
books.google.de
... Fermentation Using Immobilised Cells Pieter J. Verbelen, Viktor A. Nedović, Verica Manojlović, Freddy R. Delvaux, Ida Laskošek-Čukalović, Branko Bugarski, ...
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