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eBook Yeast Technology download

by John F.T. Spencer,Dorothy M. Spencer

eBook Yeast Technology download ISBN: 3540506896
Author: John F.T. Spencer,Dorothy M. Spencer
Publisher: Springer; 1 edition (December 11, 1989)
Language: English
Pages: 410
ePub: 1227 kb
Fb2: 1608 kb
Rating: 4.9
Other formats: txt mobi azw mbr
Category: Math Sciences
Subcategory: Biological Sciences

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All Books Arabic Books Children's Books Business & Finance Self-Help Cookbooks Literature & Fiction Biographies & Memoirs.

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Yeasts in Natural and Artificial Habitats. This book gives a general overview of the biology and molecular biology of yeasts.

Dorothy M. Spencer, J. F. T. Spencer, Lucía I. de Figueroa, Humberto Heluane. Yeasts were isolated from decaying spots in citrus fruits (oranges, limes, mandarins, grapefruit) produced in the Tucuman region of Argentina. Species isolated from the rotting fruit include. More). 2. View via Publisher.

Описание: This text gives a general overview of the biology and molecular biology of yeasts. Описание: This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production.

Full recovery of all data can take up to 2 weeks! So we came to the decision at this time to double the download limits for all users until the problem is completely resolved. Thanks for your understanding! Progress: 9. 1% restored. Главная Yeast Genetics: A Manual of Methods. Yeast Genetics: A Manual of Methods. Dr. John F. Spencer, Dr. Dorothy M. I. J. Bruce (auth.

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Basic research is here applied to solve practical problems and to bring the reader up-to-date on recent developments of most aspects of yeast-based industries. Main topics cover: the brewing and distilling industries, wine-making and the nature of winery yeasts, food yeasts, spoilage yeasts, non-saccharomyces yeasts, their substrates and products; the construction of improved industrial yeast strains by site-directed mutagenesis, production of heterologous proteins by genetically-engineered yeasts, and factors affecting yields of such proteins as well as the use of calorimetry in control systems for yeast fermentations. This sourcebook will prove useful to everybody involved in technical applications of yeasts.