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This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The pres… Más…
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[EAN: 9783642080432], Neubuch, [SC: 0.0], [PU: Springer Berlin Heidelberg], ESSENTIALOILS; FERMENTATION; GENETICENGENEERING; BIOTECHNOLOGY; CHROMATOGRAPHY; ENZYMES; FOOD; GENETICENGINEERI… Más…
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Chemistry, Bioprocessing and Sustainability, Buch, Softcover, Softcover reprint of hardcover 1st ed. 2007, [PU: Springer Berlin], Springer Berlin, 2010
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2010, ISBN: 9783642080432
Pasta dura
New/New. Brand New Paperback International Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!, 7, Ecomed, 1997. 1997. Soft… Más…
ISBN: 9783642080432
This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The pres… Más…
2010
ISBN: 364208043X
[EAN: 9783642080432], Neubuch, [SC: 0.0], [PU: Springer Berlin Heidelberg], ESSENTIALOILS; FERMENTATION; GENETICENGENEERING; BIOTECHNOLOGY; CHROMATOGRAPHY; ENZYMES; FOOD; GENETICENGINEERI… Más…
2010, ISBN: 364208043X
Pasta dura
Softcover reprint of hardcover 1st ed. 2007 Kartoniert / Broschiert Organische Chemie, Biotechnologie, Industrielle Chemie und Chemietechnologie, EssentialOils; fermentation; GeneticEng… Más…
2010, ISBN: 9783642080432
Chemistry, Bioprocessing and Sustainability, Buch, Softcover, Softcover reprint of hardcover 1st ed. 2007, [PU: Springer Berlin], Springer Berlin, 2010
Datos bibliográficos del mejor libro coincidente
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Detalles del libro - Flavours and Fragrances
EAN (ISBN-13): 9783642080432
ISBN (ISBN-10): 364208043X
Tapa dura
Tapa blanda
Año de publicación: 2010
Editorial: Springer Berlin
664 Páginas
Peso: 0,948 kg
Idioma: eng/Englisch
Libro en la base de datos desde 2011-06-04T22:38:04+02:00 (Madrid)
Página de detalles modificada por última vez el 2021-09-05T21:55:05+02:00 (Madrid)
ISBN/EAN: 9783642080432
ISBN - escritura alterna:
3-642-08043-X, 978-3-642-08043-2
Mode alterno de escritura y términos de búsqueda relacionados:
Autor del libro: günter berger, berge
Título del libro: fragrance, flavours, flavo, the chemistry fragrances, flavour
Datos del la editorial
Autor: Ralf Günter Berger
Título: Flavours and Fragrances - Chemistry, Bioprocessing and Sustainability
Editorial: Springer; Springer Berlin
648 Páginas
Año de publicación: 2010-10-14
Berlin; Heidelberg; DE
Impreso en
Peso: 1,003 kg
Idioma: Inglés
192,59 € (DE)
197,99 € (AT)
212,50 CHF (CH)
POD
XVI, 648 p. 236 illus., 5 illus. in color.
BC; Organic Chemistry; Hardcover, Softcover / Chemie/Organische Chemie; Organische Chemie; Verstehen; Essential Oils; Fermentation; Genetic Engeneering; biotechnology; chemistry; chromatography; enzymes; food; genetic engineering; pharmaceutical; plants; processing; reaction; sustainability; transgen; Industrial Chemistry/Chemical Engineering; Biotechnology; Food Science; Organic Chemistry; Industrial Chemistry; Biotechnology; Food Science; Industrielle Chemie und Chemietechnologie; Biotechnologie; Lebensmittel- und Getränketechnologie; BB; BA
Güntert: The Flavour and Fragrance Industry – Past, Present and Future.- Müller: Flavours: The Legal Framework.- German: Olfaction, where Nutrition, Memory and Immunity Intersect.- Baser: Chemistry of Essential Oils.- Juliani: Bioactivity of Essential Oils and their Components.- Rouseff: Citrus Flavour.- Christensen: Fruits and Vegetables of Moderate Climate.- Pastore: Tropical Fruit Flavour.- Verpoorte: Vanilla.- Christoph and Christoph: Flavour of Spirit Drinks – Composed by Raw Materials, Fermentation, Distillation, and Ageing.- Fischer: Wine aroma.- Mottram: The Maillard Reaction: Source of Flavour in Thermally Processed Foods.- van der Schaft: Chemical Conversions of Natural Precursors.- Buckenhueskes: Industrial Quality Control.- Blank and Nitz: Advanced Instrumental Analysis & Electronic Noses.- Grosch: Gas Chromatography–Olfactometry (GCO) of Aroma Compounds.- Mosandl: Enantioselective and Isotope Analysis – Key Steps to Flavour Authentication.- Reineccius: Flavour Isolation Techniques.- Crespo: Aroma Recovery by Organophilic Pervaporation.- van Soest.- Encapsulation of Fragrances and Flavours: A Way to Control Odour and Aroma in Consumer Products.- Krammer: Creation and Production of Liquid and Dry Flavours.- Schreier: Enzymes and Flavour Biotechnology.- Schrader: Microbial Flavour Production.- Larroche: Microbial Processes.- Scragg: The Production of Flavours by Plant Cell Cultures.- Schwab: Genetic Engineering of Plants and Microbial Cells for Flavour ProductionMás, otros libros, que pueden ser muy parecidos a este:
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