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PROTOTYPE 1
Lingua: Inglese
Editore: Prototype Publishing Ltd. 2019-07-17, 2019
ISBN 10: 1916052045 ISBN 13: 9781916052048
Da: Chiron Media, Wallingford, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 13,03
Spedizione EUR 17,92
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloPaperback. Condizione: New.
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Plant Cell And Tissue Culture For The Production of Food Ingredients
Da: Books in my Basket, New Delhi, India
Valutazione del venditore 5 su 5 stelle
EUR 10,00
Spedizione EUR 16,00
Spedito da India a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloN.A. Condizione: New. ISBN:9788184893014.
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Globalization, Development and Security in Asia (Set of 4 Volumes)
Lingua: Inglese
Editore: World Scientific Pub Co Inc, 2014
ISBN 10: 9814566578 ISBN 13: 9789814566575
Da: Atticus Books, Toronto, ON, Canada
Membro dell'associazione: ABAC ILAB
Valutazione del venditore 4 su 5 stelle
EUR 70,82
Spedizione EUR 4,25
Spedito da Canada a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Near Fine. A heavy set of 4 volumes that will require additional postage for destinations outside the USA.
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Genetically Engineered Foods: Assessing Potential Allergenicity
Lingua: Inglese
Editore: New York Academy of Sciences, 2003
ISBN 10: 0801874025 ISBN 13: 9780801874024
Condizione: New. Satisfaction Guaranteed or your money back.
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Genetically Engineered Foods: Assessing Potential Allergenicity (Annals of the New York Academy of Sciences)
Lingua: Inglese
Editore: New York Academy of Sciences, 2002
ISBN 10: 157331384X ISBN 13: 9781573313841
Da: Phatpocket Limited, Waltham Abbey, HERTS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 105,98
Spedizione EUR 12,31
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks (Practical Approaches)
Libro 20 di 30: Food Microbiology and Food SafetyDa: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 268.
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Food Allergens
Libro 20 di 30: Food Microbiology and Food SafetyLingua: Inglese
Editore: Springer International Publishing, 2018
ISBN 10: 3319882783 ISBN 13: 9783319882789
EUR 81,44
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks (Food Microbiology and Food Safety)
Libro 20 di 30: Food Microbiology and Food SafetyDa: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 139,83
Spedizione EUR 13,86
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Food Allergens | Best Practices for Assessing, Managing and Communicating the Risks
Libro 20 di 30: Food Microbiology and Food SafetyEUR 81,70
Spedizione EUR 70,00
Spedito da Germania a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Food Allergens | Best Practices for Assessing, Managing and Communicating the Risks | Tong-Jen Fu (u. a.) | Taschenbuch | x | Englisch | 2018 | Springer | EAN 9783319882789 | 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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Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks
Libro 20 di 30: Food Microbiology and Food SafetyLingua: Inglese
Editore: Springer International Publishing, Springer International Publishing, 2018
ISBN 10: 3319882783 ISBN 13: 9783319882789
EUR 90,94
Spedizione EUR 62,06
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels.Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
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Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks (Food Microbiology and Food Safety)
Libro 20 di 30: Food Microbiology and Food SafetyDa: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 146,70
Spedizione EUR 11,57
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: Brand New. reprint edition. 255 pages. 9.25x6.10x0.61 inches. In Stock.
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Food Allergens
Libro 20 di 30: Food Microbiology and Food SafetyLingua: Inglese
Editore: Springer International Publishing, 2017
ISBN 10: 3319665855 ISBN 13: 9783319665856
EUR 115,65
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloGebunden. Condizione: New.
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Plant Cell and Tissue Culture for the Production of Food Ingredients
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 164,24
Spedizione EUR 13,86
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Plant Cell and Tissue Culture for the Production of Food Ingredients
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 164,24
Spedizione EUR 13,86
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Food Allergens
Libro 20 di 30: Food Microbiology and Food SafetyDa: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Valutazione del venditore 5 su 5 stelle
EUR 163,61
Spedizione EUR 10,50
Spedito da Irlanda a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloCondizione: New.
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Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks (Food Microbiology and Food Safety)
Libro 20 di 30: Food Microbiology and Food SafetyDa: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 151,32
Spedizione EUR 28,92
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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EUR 136,16
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
EUR 136,16
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks
Libro 20 di 30: Food Microbiology and Food SafetyLingua: Inglese
Editore: Springer International Publishing, Springer International Publishing, 2017
ISBN 10: 3319665855 ISBN 13: 9783319665856
EUR 128,39
Spedizione EUR 62,86
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels.Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
-
Plant Cell and Tissue Culture for the Production of Food Ingredients
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 306.
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Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks
Libro 20 di 30: Food Microbiology and Food SafetyDa: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 193,54
Spedizione EUR 14,46
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. 1st edition. 255 pages. 9.25x6.25x0.75 inches. In Stock.
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Food Allergens
Libro 20 di 30: Food Microbiology and Food SafetyDa: Kennys Bookstore, Olney, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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Plant Cell and Tissue Culture for the Production of Food Ingredients
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 304.
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EUR 140,00
Spedizione EUR 70,00
Spedito da Germania a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Plant Cell and Tissue Culture for the Production of Food Ingredients | Tong-Jen Fu (u. a.) | Taschenbuch | ix | Englisch | 2012 | Springer | EAN 9781461371557 | 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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EUR 120,96
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Seiten: 304 | Sprache: Englisch | Produktart: Bücher | Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.
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EUR 168,73
Spedizione EUR 62,32
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium 'Plant Cell and Tissue Culture for Food Ingredient Production' which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.
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EUR 168,73
Spedizione EUR 63,12
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Commercial development of cultured-derived food ingredients has attracted interna tional interest. As consumers have become more health conscious in recent years, the de mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium 'Plant Cell and Tissue Culture for Food Ingredient Production' which was held on April 13-17, 1997 at the American Chemical So ciety National Meeting in San Francisco, CA. In this book, international experts in acade mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.
-
Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks (Food Microbiology and Food Safety)
Libro 20 di 30: Food Microbiology and Food SafetyDa: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 219,23
Spedizione EUR 28,92
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: New. New. book.
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Plant Cell and Tissue Culture for the Production of Food Ingredients
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 240,68
Spedizione EUR 28,92
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: Like New. Like New. book.
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Globalization, Development And Security In Asia 4 VOLS.SET
Lingua: Inglese
Editore: World Scientific Publishing Company, 2014
ISBN 10: 9814566578 ISBN 13: 9789814566575
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
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.
