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Publicado por Springer, 2012
ISBN 10: 146145655XISBN 13: 9781461456551
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Soft Cover. Condición: new.
Publicado por Springer Nature B.V., 2023
ISBN 10: 303123085XISBN 13: 9783031230851
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Libro Impresión bajo demanda
PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Publicado por Springer, 2012
ISBN 10: 146145655XISBN 13: 9781461456551
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2012
ISBN 10: 146145655XISBN 13: 9781461456551
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 2012-11, 2012
ISBN 10: 146145655XISBN 13: 9781461456551
Librería: Chiron Media, Wallingford, Reino Unido
Libro
PF. Condición: New.
Publicado por Springer Verlag, 2012
ISBN 10: 146145655XISBN 13: 9781461456551
Librería: Revaluation Books, Exeter, Reino Unido
Libro
Paperback. Condición: Brand New. 2013 edition. 87 pages. 9.00x6.00x0.50 inches. In Stock.
Publicado por Springer, 2018
ISBN 10: 3030078779ISBN 13: 9783030078775
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Soft Cover. Condición: new.
Publicado por CEA, 2022
ISBN 10: 8808120074ISBN 13: 9788808120076
Librería: libreriauniversitaria.it, Occhiobello, RO, Italia
Libro
Condición: NEW.
Publicado por Springer Nature B.V., 2023
ISBN 10: 303123085XISBN 13: 9783031230851
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Libro Impresión bajo demanda
PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Publicado por Springer-Verlag New York Inc., 2012
ISBN 10: 146145655XISBN 13: 9781461456551
Librería: THE SAINT BOOKSTORE, Southport, Reino Unido
Libro Impresión bajo demanda
Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Publicado por Springer, 2018
ISBN 10: 3030078779ISBN 13: 9783030078775
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer US, 2012
ISBN 10: 146145655XISBN 13: 9781461456551
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. Unique reference on quorum sensing in food fermentation Important resource on quorum quenching An overview of the language of lactic acid bacteriaIt is generally assumed that microorganisms synthesize, release, detect and respond .
Publicado por Springer, 2018
ISBN 10: 3030078779ISBN 13: 9783030078775
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 International Publishing Dez 2018, 2018
ISBN 10: 3030078779ISBN 13: 9783030078775
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Libro Impresión bajo demanda
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide. 288 pp. Englisch.
Publicado por Springer, 2018
ISBN 10: 3319898531ISBN 13: 9783319898537
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Hardcover. Condición: new.
Publicado por Springer International Publishing, 2018
ISBN 10: 3030078779ISBN 13: 9783030078775
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.
Publicado por Springer International Publishing, 2018
ISBN 10: 3030078779ISBN 13: 9783030078775
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Marco Gobbetti is a full professor of food microbiology since 2000. Currently, he is working at the Free University of Bolzano, Bolzano, Italy. His research, teaching, and outreach focus on food fermentations and lactic acid bacteria physiology and b.
Publicado por Springer, 2018
ISBN 10: 3319898531ISBN 13: 9783319898537
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2018
ISBN 10: 3319898531ISBN 13: 9783319898537
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 International Publishing Jun 2018, 2018
ISBN 10: 3319898531ISBN 13: 9783319898537
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 -The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide. 288 pp. Englisch.
Publicado por Springer International Publishing, 2018
ISBN 10: 3319898531ISBN 13: 9783319898537
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Marco Gobbetti is a full professor of food microbiology since 2000. Currently, he is working at the Free University of Bolzano, Bolzano, Italy. His research, teaching, and outreach focus on food fermentations and lactic acid bacteria physiology and b.
Publicado por Springer International Publishing, 2018
ISBN 10: 3319898531ISBN 13: 9783319898537
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.
Publicado por Springer, 2018
ISBN 10: 3030078779ISBN 13: 9783030078775
Librería: Mispah books, Redhill, SURRE, Reino Unido
Libro
Paperback. Condición: New. New. book.
Publicado por Springer, 2012
ISBN 10: 1461454247ISBN 13: 9781461454243
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2023
ISBN 10: 3031230833ISBN 13: 9783031230837
Librería: Books Puddle, New York, NY, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2023
ISBN 10: 3031230833ISBN 13: 9783031230837
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 Springer, 2023
ISBN 10: 3031230833ISBN 13: 9783031230837
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 Springer, 2012
ISBN 10: 1461454247ISBN 13: 9781461454243
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 US, 2024
ISBN 10: 1071637053ISBN 13: 9781071637050
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. Includes cutting-edge methods and protocolsProvides step-by-step detail essential for reproducible resultsContains key notes and implementation advice from the expertsThis volume details traditional and modern approaches to cha.
Publicado por Springer, 2023
ISBN 10: 3031230833ISBN 13: 9783031230837
Librería: Majestic Books, Hounslow, Reino Unido
Libro
Condición: New.