Fleet graham (45 résultats)

Soft cover. Etat : Very Good.

Etat : like_new. Book is in like new condition with minimal signs of wear. Pages are clean and free from notes or highlighting. Dust cover is intact. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Etat : New.

Paperback. Etat : Brand New. 169 pages. 8.00x5.25x0.43 inches. In Stock.

Applied and environmental microbiology, Dec. 1980, Vol. 40, N° 6, plaquette de 17,50x25,50 cm, 10 pages Bon état, envoi - Pour les envois hors de France, la tafication «livre & brochure» pour les frais de port a disparue.Les frais de port annoncés correspondent à une moyenne. Ils seront calculés au plus juste en fonction du poids de votre article.…

Hardcover. Etat : Very Good. First edition. Presumed. No additional dates, editons or printings identified. Hardback. Very good plus. Thirty leaves lightly curled in the upper right corner, one minor bump to the top edge and to the fore edge, and other minor signs of previous use.

Hardcover. Etat : New. 1st Edition. brand new and factory sealed in plastic.

hardcover. Etat : New. Cocoa and Coffee Fermentations (Fermented Foods and Beverages Series) Brand new item sourced directly from publisher. Packed securely in tight packaging to ensure no damage. Shipped from warehouse on same/next day basis.

Hardcover. Etat : Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

Etat : Sehr gut. Zustand: Sehr gut | Seiten: 633 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Hardcover. Etat : Gut. 453 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N07557 9783540283881 Sprache: Englisch Gewicht in Gramm: 950.

Etat : New. In English.

Etat : As New. Unread book in perfect condition.

Taschenbuch. Etat : Neu. Yeasts in Food and Beverages | Amparo Querol (u. a.) | Taschenbuch | viii | Englisch | 2011 | Springer | EAN 9783642066603 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Etat : New. pp. 633 1st Edition.

Etat : New. In English.

Etat : New.

Hardcover. Etat : Brand New. 408 pages. 9.49x6.54x1.61 inches. In Stock.

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.…

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.…

Etat : New. pp. 633.

Hardcover. Etat : Brand New. 532 pages. 9.25x6.10x9.21 inches. In Stock.

Buch. Etat : Neu. Neuware - Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value.Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. The book aims to optimize cocoa and coffee processing based on scientific evidence to enhance traditional processing methods that often give rise to inefficiencies and inconsistencies in product quality. It also aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi.Cocoa and Coffee Fermentations hopes to inspire further research linking the microbiology and biochemistry of cocoa and coffee bean fermentations with the development of better controlled fermentations, implementation of quality assurance programs, and ultimately improvement of the sensory attributes of the final product.…

Paperback. Etat : Brand New. 2006 edition. 453 pages. 9.00x6.00x1.00 inches. In Stock.