Sinigaglia milena (38 risultati)

Condizione: New. pp. 300.

Condizione: New. pp. 300.

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

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

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New. 2nd edition NO-PA16APR2015-KAP.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New. Brand new! Please provide a physical shipping address.

Condizione: New.

Condizione: New. Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. Editor(s): Speranza, Barbara; Bevilacqua, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena. Num Pages: 440 pages. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational. Dimension: 179 x 252 x 25. Weight in Grams: 990. . 2017. Hardback. . . . .…

Condizione: New.

Paperback. Condizione: new. Paperback. The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented.This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

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

Gebunden. Condizione: New. About the EditorsBarbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigaglia, Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy.Starter cultures have great significance in the food in.

Condizione: New. In English.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworksProvides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf lifeInclu.

Condizione: New. 2024. 2nd Edition. paperback. . . . . .

Condizione: New. Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. Editor(s): Speranza, Barbara; Bevilacqua, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena. Num Pages: 440 pages. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational. Dimension: 179 x 252 x 25. Weight in Grams: 990. . 2017. Hardback. . . . . Books ship from the US and Ireland.…

Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Buch. Condizione: Neu. Neuware - Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria.Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods.This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.…

Gebunden. Condizione: New. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making th.

Paperback. Condizione: Brand New. 2nd edition. 348 pages. 7.80x5.08x0.94 inches. In Stock.