Omola emmanuel michael (63 risultati)

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Microbial & physico-chemical quality of yoghurt brands in Kano,Nigeria | Quality evaluation of Kano market yoghurt | Emmanuel Michael Omola (u. a.) | Taschenbuch | 68 S. | Englisch | 2015 | LAP LAMBERT Academic Publishing | EAN 9783659404245 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Qualité microbienne et physico-chimique des marques de yaourt à Kano, Nigeria | Évaluation de la qualité du yaourt du marché de Kano | Emmanuel Michael Omola (u. a.) | Taschenbuch | Französisch | 2025 | Editions Notre Savoir | EAN 9786209051678 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. Qualidade microbiana e físico-química de marcas de iogurte em Kano, Nigéria | Avaliação da qualidade do iogurte do mercado de Kano | Emmanuel Michael Omola (u. a.) | Taschenbuch | Portugiesisch | 2025 | Edições Nosso Conhecimento | EAN 9786209038884 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. Qualità microbica e fisico-chimica delle marche di yogurt di Kano, Nigeria | Valutazione della qualità dello yogurt del mercato di Kano | Emmanuel Michael Omola (u. a.) | Taschenbuch | Italienisch | 2025 | Edizioni Sapienza | EAN 9786209069598 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. Jako¿¿ mikrobiologiczna i fizykochemiczna jogurtów marki Kano w Nigerii | Ocena jako¿ci jogurtu z rynku Kano | Emmanuel Michael Omola (u. a.) | Taschenbuch | Polnisch | 2025 | Wydawnictwo Nasza Wiedza | EAN 9786209036323 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. Mikrobielle und physiko-chemische Qualität von Joghurtmarken in Kano, Nigeria | Qualitätsbewertung von Marktjoghurt aus Kano | Emmanuel Michael Omola (u. a.) | Taschenbuch | 60 S. | Deutsch | 2025 | Verlag Unser Wissen | EAN 9786209046551 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

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

PAP. 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.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In recent years, the popularity of yoghurt has increased, a delicacy possessing high nutritional values and widely consumed all over the world but highly susceptible to pathogenic microorganisms. This book aimed to ascertain their microbiological and physico-chemical quality with a view to establishing their safety to consumers. The first chapter is introduction to history of yoghurt manufacture. Chapter two introduces basic concepts in fermentation, it treats ingredients, starter culture, manufacturing process, Quality control and factors affecting the quality of yoghurt. Chapter three introduces physico-chemical and microbiological techniques. Chapter four is on result of the work while the last chapter is focused on the discussion. This book is recommended to all students of microbiology in teaching and research, biochemistry, health agencies, food regulatory agencies and practitioners in industry. 68 pp. Englisch.…

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

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

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

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

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 56 pp. Spanisch.

PAP. 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.

PAP. 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.

PAP. 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.

PAP. 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.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 60 pp. Französisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In recent years, the popularity of yoghurt has increased, a delicacy possessing high nutritional values and widely consumed all over the world but highly susceptible to pathogenic microorganisms. This book aimed to ascertain their microbiological and physico-chemical quality with a view to establishing their safety to consumers. The first chapter is introduction to history of yoghurt manufacture. Chapter two introduces basic concepts in fermentation, it treats ingredients, starter culture, manufacturing process, Quality control and factors affecting the quality of yoghurt. Chapter three introduces physico-chemical and microbiological techniques. Chapter four is on result of the work while the last chapter is focused on the discussion. This book is recommended to all students of microbiology in teaching and research, biochemistry, health agencies, food regulatory agencies and practitioners in industry.…