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Immobilised-Cell Technology and Meat Processing

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Book cover Applications of Cell Immobilisation Biotechnology

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  1. Food Research and Development Centre, Agriculture and Agri Food Canada, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec, Canada, J2S 8E3

    Linda Saucier & Claude P. Champagne

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  1. Linda Saucier
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  1. University of Belgrade, Belgrade, Serbia and Montenegro

    Viktor Nedović

  2. Free University of Brussels, Brussels, Belgium

    Ronnie Willaert

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Saucier, L., Champagne, C.P. (2005). Immobilised-Cell Technology and Meat Processing. In: Nedović, V., Willaert, R. (eds) Applications of Cell Immobilisation Biotechnology. Focus on Biotechnology, vol 8B. Springer, Dordrecht. https://doi.org/10.1007/1-4020-3363-X_20

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