ISBN: 9783540283881
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge … More...
Springer.com Nr. 978-3-540-28388-1. Shipping costs:Worldwide free shipping, , DE. (EUR 0.00) Details... |
Yeasts in Food and Beverages / Graham H. Fleet (u. a.) / Buch / The Yeast Handbook / HC runder Rücken kaschiert / viii / Englisch / 2006 / Springer-Verlag GmbH / EAN 9783540283881 - hardcover
2006, ISBN: 9783540283881
[ED: Gebunden], [PU: Springer-Verlag GmbH], As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of the… More...
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2006, ISBN: 9783540283881
Springer, Gebundene Ausgabe, Auflage: 2006, 461 Seiten, Publiziert: 2006-01-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 50 black & white illustrations, 2 colour, 2.32 kg, Industrie… More...
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2006, ISBN: 9783540283881
Springer, Gebundene Ausgabe, Auflage: 2006, 461 Seiten, Publiziert: 2006-01-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 50 black & white illustrations, 2 colour, 2.32 kg, Industrie… More...
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2006, ISBN: 3540283889
2006 Gebundene Ausgabe Lebensmittel, Pilz (Kochbuch), Mikrobiologie (nicht-medizinisch), Biotechnologie, Mikrobiologie,Hefe; PublicHealth; Vitamin; Additives; biochemistry; biotechnolog… More...
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ISBN: 9783540283881
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge … More...
Fleet, Graham H.:
Yeasts in Food and Beverages / Graham H. Fleet (u. a.) / Buch / The Yeast Handbook / HC runder Rücken kaschiert / viii / Englisch / 2006 / Springer-Verlag GmbH / EAN 9783540283881 - hardcover2006, ISBN: 9783540283881
[ED: Gebunden], [PU: Springer-Verlag GmbH], As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of the… More...
2006
ISBN: 9783540283881
Springer, Gebundene Ausgabe, Auflage: 2006, 461 Seiten, Publiziert: 2006-01-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 50 black & white illustrations, 2 colour, 2.32 kg, Industrie… More...
2006, ISBN: 9783540283881
Springer, Gebundene Ausgabe, Auflage: 2006, 461 Seiten, Publiziert: 2006-01-10T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 50 black & white illustrations, 2 colour, 2.32 kg, Industrie… More...
2006, ISBN: 3540283889
2006 Gebundene Ausgabe Lebensmittel, Pilz (Kochbuch), Mikrobiologie (nicht-medizinisch), Biotechnologie, Mikrobiologie,Hefe; PublicHealth; Vitamin; Additives; biochemistry; biotechnolog… More...
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Details of the book - Yeasts in Food and Beverages (The Yeast Handbook, Band 2)
EAN (ISBN-13): 9783540283881
ISBN (ISBN-10): 3540283889
Hardcover
Publishing year: 2006
Publisher: Querol, Amparo, Fleet, Graham H. Springer
453 Pages
Weight: 0,899 kg
Language: eng/Englisch
Book in our database since 2007-03-24T23:48:00+00:00 (London)
Detail page last modified on 2024-02-23T01:01:52+00:00 (London)
ISBN/EAN: 3540283889
ISBN - alternate spelling:
3-540-28388-9, 978-3-540-28388-1
Alternate spelling and related search-keywords:
Book author: graham, friedel, and, quero, fleet
Book title: age, food beverages, yeast, food beverage handbook, graham, the table, bever, the yeasts
Information from Publisher
Author: Amparo Querol; Graham H. Fleet
Title: The Yeast Handbook; Yeasts in Food and Beverages
Publisher: Springer; Springer Berlin
453 Pages
Publishing year: 2006-01-10
Berlin; Heidelberg; DE
Language: English
320,99 € (DE)
329,99 € (AT)
354,00 CHF (CH)
Available
VIII, 453 p.
BB; Hardcover, Softcover / Biologie/Mikrobiologie; Mikrobiologie (nicht-medizinisch); Verstehen; Mikrobiologie, Hefe; Public Health; Vitamin; additives; biochemistry; biotechnology, yeast; brewing science; chemistry; ecology; food safety; metabolism; microbiology, yeast; physiology; probiotic; yeast; Microbiology; Industrial Microbiology; Biotechnology; Food Science; Biotechnologie; Lebensmittel- und Getränketechnologie; BC
The Commercial and Community Significance of Yeasts in Food and Beverage Production.- Taxonomic and Ecological Diversity of Food and Beverage Yeasts.- Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages.- Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents.- Physiological and Molecular Responses of Yeasts to the Environment.- Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts.- Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains.- Carbohydrate Metabolism.- Yeasts as Biocatalysts.- Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts.- Food and Beverage Spoilage Yeasts.- The Public Health and Probiotic Significance of Yeasts in Foods and Beverages.- The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits.Up-to-date overview on yeast food and beverages Written by respected experts High standard reference work with exclusive, up-to-date references Includes supplementary material: sn.pub/extras
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