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keyword: lyophilization – 5 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Bioactives and Functional Ingredients in Foods
Severina Pacifico and Simona Piccolella, editors
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Advanced Nanocellulose-Based Materials: Production, Properties and Applications
Carla Vilela and Carmen Freire, editors
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Freeze-Drying Technology in Foods
Valentina Prosapio and Estefania Lopez-Quiroga, editors
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