Argyro bekatorou (20 risultati)

Condizione: very_good. Excellent condition with just a hint of character. Minor signs of love, but the pages are still clean and ready to be enjoyed! May have limited writing in cover pages. 100% Satisfaction Guarantee!! **Ships SWIFTLY!**.

Hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: New.

Hardcover. Condizione: new. Hardcover. In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Hardcover. Condizione: Brand New. 648 pages. 9.50x6.25x1.50 inches. In Stock.

Condizione: New.

Condizione: New.

Gebunden. Condizione: New. In industrial vinegar production, there are three main types of methods involved the slow, handcrafted, traditional method ( Orleans or French method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques.

Condizione: New. In English.

Hardcover. Condizione: Brand New. 648 pages. 9.50x6.25x1.50 inches. In Stock.

Hardcover. Condizione: new. Hardcover. In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Buch. Condizione: Neu. Neuware - In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ('Orleans' or 'French' method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.…

Hardcover. Condizione: new. Hardcover. In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed. The trend in vinegar production is to fuse traditional techniques with state-of-the-art technologies to increase fermentation efficiency.This book reports on all the recent innovations, and compares them to traditional systems. It also reviews new trends on raw materials, substrate pretreatment strategies, fermentation, and acetitification systems. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.