Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.
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Produktdetails
Weitere Autoren: Archer, David (University of Nottingham, UK) (Hrsg.) / Giavasis, Ioannis (Technological Educational Institute of Larissa, Greece) (Hrsg.) / Harvey, Linda (University of Strathclyde, UK) (Hrsg.)
- ISBN: 978-0-85709-343-1
- EAN: 9780857093431
- Produktnummer: 13705873
- Verlag: Elsevier Science & Technology
- Sprache: Englisch
- Erscheinungsjahr: 2013
- Seitenangabe: 656 S.
- Masse: H23.4 cm x B15.6 cm 1'100 g
- Gewicht: 1100
- Sonstiges: Postgraduate, Research & Scholarly
Über den Autor
Brian McNeil is Professor of Microbiology at the University of Strathclyde, Glasgow, UK. David Archer is Professor of Microbial Biochemistry in the Faculty of Medicine and Health Sciences at the University of Nottingham, UK. Ioannis Giavasis is Professor of Food Microbiology and Biotechnology at the Technological Educational Institute of Larisa, Greece. Dr Linda Harvey is a Reader in Microbiology at the University of Strathclyde.
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