Luca cocolin (44 risultati)

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condizione: New. pp. 296.

Condizione: New. pp. 296 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.

Condizione: Used. pp. 296.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: new.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Taschenbuch. Condizione: Neu. Molecular Techniques in the Microbial Ecology of Fermented Foods | Luca Cocolin (u. a.) | Taschenbuch | Food Microbiology and Food Safety | xii | Englisch | 2010 | Springer | EAN 9781441925602 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

Gebunden. Condizione: New. Frans J. de Bruijn, PhD, was Director of the Laboratory for Plant-Microbe Interactions and Environment, a mixed INRAE/CNRS research facility with about 100 scientists and support staff in Toulouse, France. He is presently Director of Recherche DR1 and edito.

Condizione: New. 2022. 1st Edition. Hardcover. . . . . .

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions. Nevertheless, the last 10 years can be considered the 'detectomics' era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations. The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary. Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.…

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The approach to study microorganisms in food has changed. In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology. As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production. This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions. Nevertheless, the last 10 years can be considered the 'detectomics' era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations. The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary. Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.…

Condizione: New. pp. xii + 284 Softcover reprint of hardcover 1st ed. 2008 edition.

Condizione: New.

Paperback. Condizione: Brand New. 284 pages. 9.00x6.00x0.66 inches. In Stock.

Condizione: New.

Hardcover. Condizione: Brand New. 656 pages. 7.87x5.91x0.59 inches. In Stock.