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graham h fleet (49 risultati)
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Behavior of pathogenic bacteria in the oyster, Crassostrea commercialis, during depuration, re-laying, and storage
Editore: Dec. 1980, 1980
EUR 2,00
Spedizione EUR 15,20
Spedito da Francia a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloApplied and environmental microbiology, Dec. 1980, Vol. 40, N° 6, plaquette de 17,50x25,50 cm, 10 pages Bon état, envoi - Pour les envois hors de France, la tafication «livre & brochure» pour les frais de port a disparue.Les frais de port annoncés correspondent à une moyenne. Ils seront calculés au plus juste en fonction du poids de votre article.
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EUR 27,64
Spedizione EUR 15,67
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. Badly damaged binding. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1200grams, ISBN:3718651327.
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Wine Microbiology and Biotechnology
Da: Salish Sea Books, Bellingham, WA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: 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.
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Wine Microbiology and Biotechnology
Lingua: Inglese
Editore: Chur Switzerland.: Harwood Academic Pub, 1993
ISBN 10: 3718651327 ISBN 13: 9783718651320
Da: Time Tested Books, Sacramento, CA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: 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.
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Cocoa and Coffee Fermentations (Fermented Foods and Beverages Series)
Libro 4 di 7: Fermented Foods and BeveragesDa: AwesomeBooks, Wallingford, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 213,84
Spedizione EUR 5,75
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrellohardcover. Condizione: New. Cocoa and Coffee Fermentations (Fermented Foods and Beverages Series) Brand new item sourced directly from publisher. Packed securely in tight packaging to ensure no damage. Shipped from warehouse on same/next day basis.
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Yeasts in the Production of Wine
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 248,65
Spedizione EUR 13,80
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Yeasts in the Production of Wine
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 260,19
Spedizione EUR 7,79
Spedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 256,32
Spedizione EUR 17,28
Spedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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Cocoa and Coffee Fermentations (Fermented Foods and Beverages Series)
Libro 4 di 7: Fermented Foods and BeveragesDa: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 246,84
Spedizione EUR 28,80
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 260,18
Spedizione EUR 17,28
Spedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Aggiungi al carrelloCondizione: New.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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Yeasts in Food and Beverages (The Yeast Handbook)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 272,94
Spedizione EUR 13,80
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Cocoa and Coffee Fermentations (Hardcover)
Libro 4 di 7: Fermented Foods and BeveragesLingua: Inglese
Editore: Taylor & Francis Inc, Bosa Roca, 2014
ISBN 10: 1439847916 ISBN 13: 9781439847916
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: new. Hardcover. Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value.Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. The book aims to optimize cocoa and coffee processing based on scientific evidence to enhance traditional processing methods that often give rise to inefficiencies and inconsistencies in product quality. It also aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi.Cocoa and Coffee Fermentations hopes to inspire further research linking the microbiology and biochemistry of cocoa and coffee bean fermentations with the development of better controlled fermentations, implementation of quality assurance programs, and ultimately improvement of the sensory attributes of the final product. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Yeasts in the Production of Wine
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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EUR 195,05
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Seiten: 633 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Yeasts in Food and Beverages (The Yeast Handbook)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 309,40
Spedizione EUR 13,80
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 633 1st Edition.
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Yeasts in Food And Beverages
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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Yeasts in Food and Beverages
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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EUR 279,19
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Yeasts in the Production of Wine
Lingua: Inglese
Editore: Springer US, Springer New York, 2019
ISBN 10: 1493997807 ISBN 13: 9781493997800
EUR 272,34
Spedizione EUR 64,82
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. Condizione: 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.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 329,26
Spedizione EUR 17,28
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. 408 pages. 9.49x6.54x1.61 inches. In Stock.
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EUR 274,55
Spedizione EUR 70,00
Spedito da Germania a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Yeasts in Food and Beverages | Amparo Querol (u. a.) | Taschenbuch | viii | Englisch | 2011 | Springer | EAN 9783642066603 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Yeasts in Food and Beverages
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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Cocoa and Coffee Fermentations
Libro 4 di 7: Fermented Foods and BeveragesDa: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 4 su 5 stelle
EUR 346,22
Spedizione EUR 9,95
Spedito da Germania a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloCondizione: New. pp. 633.
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Yeasts in Food And Beverages
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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Yeasts in Food and Beverages
Lingua: Inglese
Editore: Springer Berlin Heidelberg, Springer Berlin Heidelberg, 2006
ISBN 10: 3540283889 ISBN 13: 9783540283881
EUR 320,99
Spedizione EUR 64,29
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
