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Lactic Acid Bacteria. Methods and Protocols.
Language: English
Published by New York, Humana Press., 2019
ISBN 10: 1493989065 ISBN 13: 9781493989065
Seller: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germany
Association Member: GIAQ ILAB VDA
Seller rating 4 out of 5 stars
x, 194 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. Sprache: Englisch.
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Brewing Technology
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 153.94
US$ 16.08 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Lactic Acid Bacteria: Methods and Protocols (Methods in Molecular Biology, 1887)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 204.72
US$ 16.08 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Lactic Acid Bacteria : Methods and Protocols
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 204.71
US$ 20.13 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Condition: new.
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Lactic Acid Bacteria : Methods and Protocols
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 229.46
US$ 20.13 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Condition: new.
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Lactic Acid Bacteria (Hardcover)
Language: English
Published by Springer-Verlag New York Inc., New York, NY, 2024
ISBN 10: 107164095X ISBN 13: 9781071640951
Hardcover. Condition: new. Hardcover. This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for analyzing lactic acid bacteria metabolism and characteristics, applications for food-related industries, such as yogurt production, beer, and wine making, and functions of LAB in human health. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topic, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and up-to-date, Lactic Acid Bacteria: Methods and Protocols, Second Edition serves as an ideal guide for improving research into this vital area of nutrition and health science. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Lactic Acid Bacteria
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New.
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Lactic Acid Bacteria : Methods and Protocols
Language: English
Published by Springer New York, Springer US, 2018
ISBN 10: 1493989065 ISBN 13: 9781493989065
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This detailed book provides a collection of protocols for numerous experimental approaches perfected by the authors for lactic acid bacteria (LAB) research. Split in to three parts, the volume delves into the identification and metabolism of LABs, the applications of the bacteria for the food industry, as well as healthy functions of LAB. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.Authoritative and accessible, Lactic Acid Bacteria: Methods and Protocols serves as an ideal inspiration for many research efforts in the domains of food science and health science.
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Lactic Acid Bacteria: Methods and Protocols (Methods in Molecular Biology, 2851)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 289.67
US$ 16.08 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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US$ 318.94
US$ 16.78 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 10.50x7.25x0.50 inches. In Stock.
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Condition: New. 2nd edition NO-PA16APR2015-KAP.
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Condition: New.
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Lactic Acid Bacteria: Methods and Protocols: 2851 (Methods in Molecular Biology, 2851)
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2024. Second Edition 2024. hardcover. . . . . .
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US$ 349.78
US$ 33.56 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketpaperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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US$ 397.55
US$ 16.78 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 2nd edition. 230 pages. 10.00x7.00x10.00 inches. In Stock.
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Condition: New. 2024. Second Edition 2024. hardcover. . . . . . Books ship from the US and Ireland.
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Lactic Acid Bacteria (Hardcover)
Language: English
Published by Springer-Verlag New York Inc., New York, NY, 2024
ISBN 10: 107164095X ISBN 13: 9781071640951
Hardcover. Condition: new. Hardcover. This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for analyzing lactic acid bacteria metabolism and characteristics, applications for food-related industries, such as yogurt production, beer, and wine making, and functions of LAB in human health. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topic, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and up-to-date, Lactic Acid Bacteria: Methods and Protocols, Second Edition serves as an ideal guide for improving research into this vital area of nutrition and health science. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Brewing Technology
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 156.48
US$ 5.58 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Condition: new. Questo è un articolo print on demand.
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US$ 120.47
US$ 56.89 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketGebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnMany alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated pro.
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Brewing Technology
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon. 210 pp. Englisch.
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Buch. Condition: Neu. Brewing Technology | Makoto Kanauchi | Buch | 210 S. | Englisch | 2017 | IntechOpen | EAN 9789535133414 | 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.
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Brewing Technology
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.Books on Demand GmbH, Überseering 33, 22297 Hamburg 210 pp. Englisch.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.
