Microbiology and Biochemistry of Cheese and Fermented Milk

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9780751403466: Microbiology and Biochemistry of Cheese and Fermented Milk

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre­ competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

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Editorial: Springer (2017)
ISBN 10: 0751403466 ISBN 13: 9780751403466
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Descripción Springer, 2017. Hardcover. Estado de conservación: New. Never used! This item is printed on demand. Nº de ref. de la librería P110751403466

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Editorial: Chapman and Hall, United Kingdom (1997)
ISBN 10: 0751403466 ISBN 13: 9780751403466
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Descripción Chapman and Hall, United Kingdom, 1997. Hardback. Estado de conservación: New. 2nd ed. 1997. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre- competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that RD-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an official function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose. Nº de ref. de la librería LIE9780751403466

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Editorial: Springer (1997)
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Descripción Springer, 1997. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0751403466

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Law, B.A.
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Descripción Springer, 2016. Paperback. Estado de conservación: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. de la librería ria9780751403466_lsuk

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Editorial: Chapman and Hall (1997)
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Descripción Chapman and Hall, 1997. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería IP-9780751403466

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Descripción Chapman and Hall, 1997. HRD. Estado de conservación: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Nº de ref. de la librería IP-9780751403466

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Editorial: Springer (1997)
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Descripción Springer, 1997. Estado de conservación: New. This item is printed on demand for shipment within 3 working days. Nº de ref. de la librería LP9780751403466

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B.A. LAW
Editorial: Springer (1997)
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Descripción Springer, 1997. Hardback. Estado de conservación: NEW. 9780751403466 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE0278333

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B.A. Law (Editor)
Editorial: Springer (1997)
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Descripción Springer, 1997. Hardcover. Estado de conservación: New. 2nd. This item is printed on demand. Nº de ref. de la librería DADAX0751403466

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Editorial: Chapman and Hall, United Kingdom (1997)
ISBN 10: 0751403466 ISBN 13: 9780751403466
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Descripción Chapman and Hall, United Kingdom, 1997. Hardback. Estado de conservación: New. 2nd ed. 1997. Language: English . Brand New Book ***** Print on Demand *****.The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre- competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that RD-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an official function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose. Nº de ref. de la librería APC9780751403466

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