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Condizione: New. pp. 316.
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. Genetics and Biotechnology of Lactic Acid Bacteria | W. De Vos (u. a.) | Taschenbuch | xi | Englisch | 2012 | Springer | EAN 9789401045841 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Lingua: Inglese
Editore: Springer Netherlands, Springer, 2012
ISBN 10: 9401045844 ISBN 13: 9789401045841
Da: AHA-BUCH GmbH, Einbeck, Germania
EUR 223,11
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Da: Brook Bookstore On Demand, Napoli, NA, Italia
EUR 166,29
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Aggiungi al carrelloCondizione: new. Questo è un articolo print on demand.
Da: moluna, Greven, Germania
EUR 180,07
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Aggiungi al carrelloCondizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of fo.
Lingua: Inglese
Editore: Springer Netherlands Okt 2012, 2012
ISBN 10: 9401045844 ISBN 13: 9789401045841
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
EUR 213,99
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria. 316 pp. Englisch.
Lingua: Inglese
Editore: Springer Netherlands, Springer Okt 2012, 2012
ISBN 10: 9401045844 ISBN 13: 9789401045841
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
EUR 213,99
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 316 pp. Englisch.
Da: Majestic Books, Hounslow, Regno Unito
EUR 289,76
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Aggiungi al carrelloCondizione: New. Print on Demand pp. 316 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.
Da: Biblios, Frankfurt am main, HESSE, Germania
EUR 292,06
Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. PRINT ON DEMAND pp. 316.