Marcel hackler (23 risultati)
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 21,87
EUR 2,31 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Brossura
Da: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 24,26
Spedizione gratuitaSpedito in U.S.A.Quantità: 5 disponibili
Paperback or Softback. Condizione: New. The Art and Science of Coffee Fermentation: A Guide to Biotransformation. Book.
- Brossura
Da: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 25,69
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New.
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 24,47
EUR 2,31 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
- Brossura
Da: California Books, Miami, FL, U.S.A.California Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 27,06
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Brossura
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 28,66
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New.
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,68
EUR 11,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. 100 pages. 7.99x5.00x8.00 inches. In Stock.
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 30,18
EUR 17,41 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 32,20
EUR 17,41 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 52,90
EUR 3,49 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New.
- Brossura
Da: Rarewaves USA United, OSWEGO, IL, U.S.A.Rarewaves USA United
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 30,25
EUR 43,78 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New.
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,09
EUR 60,74 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle… and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors' combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful.
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,40
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. The Art and Science of Coffee Fermentation | A Guide to Biotransformation | Marcel Hackler (u. a.) | Taschenbuch | vii | Englisch | 2025 | Springer | EAN 9783031915987 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot…]com | Anbieter: preigu.
- Brossura
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 30,16
EUR 75,44 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New.
- Brossura
- Print on Demand
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 28,57
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage la…yer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful. The authors combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Brossura
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 28,21
EUR 4,00 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new. Questo è un articolo print on demand.
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,09
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to…naturally settle and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors' combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful. 128 pp. Englisch.
- Brossura
- Print on Demand
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 50,34
EUR 7,54 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
- Brossura
- Print on Demand
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 50,04
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
- Brossura
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 34,05
EUR 42,94 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage la…yer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful. The authors combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Brossura
- Print on Demand
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 28,42
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
- Brossura
- Print on Demand
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 54,77
EUR 32,40 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage la…yer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful. The authors combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 32,09
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to natu…rally settle and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 128 pp. Englisch.
