prathapkumar halady shetty (27 résultats)

VIII, 339 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Food Microbiology and Food Safety. Sprache: Englisch.

Etat : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

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

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

Etat : New.

Etat : New. In.

Etat : New. In.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Taschenbuch. Etat : Neu. Innovations in Technologies for Fermented Food and Beverage Industries | Prathapkumar Halady Shetty (u. a.) | Taschenbuch | viii | Englisch | 2018 | Springer International Publishing | EAN 9783030090821 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.Innovations in Technologies for Fermented Food and Beverage Industriesis a resource for students, researchers, professionals in the industry, as well as governments in theirefforts to adopt technologies of their interest.

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.Innovations in Technologies for Fermented Food and Beverage Industriesis a resource for students, researchers, professionals in the industry, as well as governments in theirefforts to adopt technologies of their interest.

Hardcover. Etat : Brand New. 348 pages. 9.25x6.10x0.98 inches. In Stock.

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Mycotoxins have always been considered to be a significant health and economic problem throughout the world, especially in the developing countries. Fumonisins, since their discovery in late 80s have been considered to be the mycotoxins of importance next to aflatoxins. This work is a compilation of work carried out by the author which attains significance because this work has been the comprehensive carried out for the first time in India with respect to the significance and management of fumonisins. The work has been widely published in the form of original research articles in various International Journals. This work has shown for the first time human and animal health significance of these mycotoxins in addition to first report on natural occurrence of fumonisins in Sorghum. Some of the strategies for management of fumonisins are of practical significance to the developing countries. 132 pp. Englisch.

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Shetty Halady PrathapkumarAuthor of this book is a Faculty at the Department of Food Science & Technology, Pondicherry University, India. He has completed his Ph.D. from National Institute of Nutrition, Hyderabad and worked in vario.

Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Mycotoxins have always been considered to be a significant health and economic problem throughout the world, especially in the developing countries. Fumonisins, since their discovery in late 80s have been considered to be the mycotoxins of importance next to aflatoxins. This work is a compilation of work carried out by the author which attains significance because this work has been the comprehensive carried out for the first time in India with respect to the significance and management of fumonisins. The work has been widely published in the form of original research articles in various International Journals. This work has shown for the first time human and animal health significance of these mycotoxins in addition to first report on natural occurrence of fumonisins in Sorghum. Some of the strategies for management of fumonisins are of practical significance to the developing countries.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 132 pp. Englisch.

Taschenbuch. Etat : Neu. Natural Occurrence and Management of Fumonisin Mycotoxins | Fumonisin Mycotoxins | Halady Prathapkumar Shetty | Taschenbuch | 132 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783845421957 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu Print on Demand.

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Mycotoxins have always been considered to be a significant health and economic problem throughout the world, especially in the developing countries. Fumonisins, since their discovery in late 80s have been considered to be the mycotoxins of importance next to aflatoxins. This work is a compilation of work carried out by the author which attains significance because this work has been the comprehensive carried out for the first time in India with respect to the significance and management of fumonisins. The work has been widely published in the form of original research articles in various International Journals. This work has shown for the first time human and animal health significance of these mycotoxins in addition to first report on natural occurrence of fumonisins in Sorghum. Some of the strategies for management of fumonisins are of practical significance to the developing countries.

Etat : new. Questo è un articolo print on demand.

Etat : new. Questo è un articolo print on demand.

Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Presentation of innovative technologies for different areas such as fermenter designing, automation, food safety, packaging, etc.&nbspDescribes innovation in beer making, production of distilled beverage, production of dairy and non-dairy ferment.

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Presentation of innovative technologies for different areas such as fermenter designing, automation, food safety, packaging, etc.&nbspDescribes innovation in beer making, production of distilled beverage, production of dairy and non-dairy ferment.

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.Innovations in Technologies for Fermented Food and Beverage Industriesis a resource for students, researchers, professionals in the industry, as well as governments in theirefforts to adopt technologies of their interest. 348 pp. Englisch.

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.Innovations in Technologies for Fermented Food and Beverage Industriesis a resource for students, researchers, professionals in the industry, as well as governments in theirefforts to adopt technologies of their interest. 348 pp. Englisch.

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in theirefforts to adopt technologies of their interest.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 348 pp. Englisch.

Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages.Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in theirefforts to adopt technologies of their interest.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 348 pp. Englisch.