Peter c cheung (37 résultats)

Etat : Gut. 503 S. Guter Zustand/ Good With figures and tables. Ex-Library. Sprache: Englisch Gewicht in Gramm: 811 Paperback/ broschiert broschiert/ Taschenbuch.

Etat : good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Hardcover. Etat : Fair. Etat de la jaquette : No Dust Jacket As Issued. Library pocket and spine tape, cover nicked top of spine ; Ex-Library.

Etat : New.

Etat : New.

Etat : New. Print on Demand.

Paperback. Etat : Brand New. 180 pages. 9.17x6.18x0.75 inches. In Stock.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New. In English.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Hardback. Etat : New. 1st. Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world. With contributions from leading experts worldwide, this comprehensive reference: * Reviews trends in mushroom use and research, with extensive information on emerging species * Includes coverage of cultivation, physiology, and genetics * Highlights applications in functional foods and medicinal use * Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements * Discusses the classification, identification, and commercial collection of newly cultivated mushroom species * Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies.…

Gebunden. Etat : New. PETER C.K. CHEUNG, PhD, is the Director of Studies for the Food and Nutritional Sciences Programme in the Department of Biology at the Chinese University of Hong Kong. Professor Cheung is the author or coauthor of more than 150 publications (including journ.

Etat : New.

Hardcover. Etat : Brand New. 1st edition. 288 pages. 9.00x6.00x0.75 inches. In Stock.

Hardcover. Etat : New.

Etat : New.

Buch. Etat : Neu. Neuware - Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world. With contributions from leading experts worldwide, this comprehensive reference: \* Reviews trends in mushroom use and research, with extensive information on emerging species \* Includes coverage of cultivation, physiology, and genetics \* Highlights applications in functional foods and medicinal use \* Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements \* Discusses the classification, identification, and commercial collection of newly cultivated mushroom species \* Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies.…

Hardback. Etat : New. 1st. Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world. With contributions from leading experts worldwide, this comprehensive reference: * Reviews trends in mushroom use and research, with extensive information on emerging species * Includes coverage of cultivation, physiology, and genetics * Highlights applications in functional foods and medicinal use * Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements * Discusses the classification, identification, and commercial collection of newly cultivated mushroom species * Features a color insert with photographs of different types of mushrooms This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies.…

Etat : New.

Hardcover. Etat : New.

Etat : New. In English.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : Brand New. 1st edition. 224 pages. 9.49x6.46x0.59 inches. In Stock.

hardcover. Etat : New. New .Ships From Multiple Locations. book.