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Publicado por CRC Press, 1993
ISBN 10: 3718651327ISBN 13: 9783718651320
Librería: Wm Burgett Bks and Collectibles, San diego, CA, Estados Unidos de America
Libro Original o primera edición
Hardcover. Condición: Fine-. First Edition. CLEAN Fine- 1993 hardcover first edition.
Publicado por CRC Press, 1993
ISBN 10: 0415278503ISBN 13: 9780415278508
Librería: Salish Sea Books, Bellingham, WA, Estados Unidos de America
Libro
Condición: Very Good. Very Good; Hardcover; Light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; The binding is tight with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Red covers with title in yellow lettering; 1993, CRC Press; 510 pages; "Wine Microbiology and Biotechnology," by Graham H. Fleet.
Publicado por Chur Switzerland.: Harwood Academic Pub, 1993
ISBN 10: 3718651327ISBN 13: 9783718651320
Librería: Time Tested Books, Sacramento, CA, Estados Unidos de America
Libro
Hardcover. Condición: 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.
Publicado por CRC Press, 1993
ISBN 10: 0415278503ISBN 13: 9780415278508
Librería: Basi6 International, Irving, TX, Estados Unidos de America
Libro
Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: New.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Libro
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Publicado por CRC PR INC, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: Buchpark, Trebbin, Alemania
Libro
Condición: Sehr gut. Zustand: Sehr gut - Gepflegter, sauberer Zustand. | Seiten: 633 | Sprache: Englisch.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: New.
Publicado por CRC Press 2014-10-13, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: Chiron Media, Wallingford, Reino Unido
Libro
Hardcover. Condición: New.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: Brook Bookstore, Milano, MI, Italia
Libro
Condición: new.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Libro
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Publicado por Springer, 2019
ISBN 10: 1493997807ISBN 13: 9781493997800
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Hardcover. Condición: new.
Publicado por Springer, 2019
ISBN 10: 1493997807ISBN 13: 9781493997800
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Libro Impresión bajo demanda
Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Publicado por Springer New York, 2019
ISBN 10: 1493997807ISBN 13: 9781493997800
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Deals with yeast evolution and fermentation efficiency, yeast stress response to physical-chemical conditions Details yeast s role on organoleptic and healthy wine qualityDiscusses the most recent information on yeast genetic.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: As New. Unread book in perfect condition.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: Mispah books, Redhill, SURRE, Reino Unido
Libro
Hardcover. Condición: Like New. Like New. book.
Publicado por Springer, 2019
ISBN 10: 1493997807ISBN 13: 9781493997800
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2011
ISBN 10: 3642066607ISBN 13: 9783642066603
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Libro Impresión bajo demanda
Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Publicado por CRC Press, 2014
ISBN 10: 1439847916ISBN 13: 9781439847916
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: As New. Unread book in perfect condition.
Publicado por Springer New York Sep 2019, 2019
ISBN 10: 1493997807ISBN 13: 9781493997800
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Libro Impresión bajo demanda
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actualtrend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine. 536 pp. Englisch.
Publicado por Springer, 2006
ISBN 10: 3540283889ISBN 13: 9783540283881
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: New.
Publicado por Springer, 2006
ISBN 10: 3540283889ISBN 13: 9783540283881
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2006
ISBN 10: 3540283889ISBN 13: 9783540283881
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting.
Publicado por Springer, 2006
ISBN 10: 3540283889ISBN 13: 9783540283881
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: New. Buy with confidence! Book is in new, never-used condition.
Publicado por Springer New York, 2019
ISBN 10: 1493997807ISBN 13: 9781493997800
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actualtrend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
Publicado por Springer 2006-01-10, 2006
ISBN 10: 3540283889ISBN 13: 9783540283881
Librería: Chiron Media, Wallingford, Reino Unido
Libro
Hardcover. Condición: New.
Publicado por Springer, 2011
ISBN 10: 3642066607ISBN 13: 9783642066603
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Soft Cover. Condición: new.
Publicado por Springer, 2006
ISBN 10: 3540283889ISBN 13: 9783540283881
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Hardcover. Condición: new.
Publicado por Springer, 2006
ISBN 10: 3540283889ISBN 13: 9783540283881
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Libro
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Publicado por Springer Berlin Heidelberg, 2011
ISBN 10: 3642066607ISBN 13: 9783642066603
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Up-to-date overview on yeast food and beveragesWritten by respected expertsHigh standard reference work with exclusive, up-to-date referencesAmparo Querol is a Research scientist in the Food Biotechnology Department of the Instit.