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100%: Editor: B.J.B. Wood: The Lactic Acid Bacteria:Volume 1: The Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacteria Series) (ISBN: 9789201302755) 1992, Springer, Erstausgabe, in Englisch, Band: 1, Broschiert.Nur diese Ausgabe anzeigen…
82%: Wood, B J B (Editor): The Lactic Acid Bacteria: Volume 1: the Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacte (ISBN: 9781851667208) 1992, in Englisch, Band: 1, Broschiert.
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43%: Editor: Brian J.B. Wood: Lactic Acid Bacteria : The Lactic Acid Bacteria in Health and Disease (ISBN: 9780751403084) 1992, Erstausgabe, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
The Lactic Acid Bacteria:Volume 1: The Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacteria Series)
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The Lactic Acid Bacteria:Volume 1 (1973)
~EN NW EB DLISBN: 9781461535225 bzw. 1461535220, Band: 1, vermutlich in Englisch, Springer Shop, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Lagernd.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. eBook.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. eBook.
2
Lactic Acid Bacteria: The Lactic Acid Bacteria in Health and Disease (1992)
EN HC USISBN: 9781851667208 bzw. 1851667202, in Englisch, Elsevier Applied Science, gebundenes Buch, gebraucht.
Lieferung aus: Australien, Shipping costs to: USA.
Von Händler/Antiquariat, Graham Toms Fine & Rare Books.
Washington, D.C., U.S.A.: Elsevier Applied Science, 1992. Book. As New. Laminated Illus. Hardcover. This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters. TABLE OF CONTENTS Lactic Microflora. The Lactic Microflora of Fowl. The Lactic Microflora of Pigs, Mice and Rats. Lactic Acid Bacteria in the Rumen. The Human Gastrointestinal Tract. The Lactic Microflora of the Oral Cavity. LACTIC ACID BACTERIA AND HEALTH. Probiotics: A General View. The Effect of Probiotics on the Gut Micro-Ecology of Farm Animals. Lactic Acid Bacteria in the Control of Plant Pathogens. The Anti-Microbial Action of Lactic Acid Bacteria: Natural Food Preservation Systems. Lactic Acid Bacteria and the Control of Tumours. Lactic Acid Bacteria in the Support of Immuno-Compromized Hosts. Fermented Dairy Products and Health. AGRICULTURE AND ECOLOGY. Spoilage in the Sugar Industry. Lactic Acid Bacteria in Plant Silage. Storage of Waste Products for Animal Feed. Lactic Acid Bacteria in Coffee and Cocoa Fermentation. Sporolactobacilli. Critical Factors Governing the Competitive Behavior of Lactic Acid Bacteria in Mixed Cultures. Index All of our books are in the shop, and are 'real' books. We try to post the same day as the order. Descriptions are conservative. Postage rates may be lower than ABE estimate, please use Ask Bookseller a Question to confirm availability and postage cost, use [Ask Bookseller a Question] option below to confirm availability and get accurate postage quote for this item (the amount quoted is for an 'average' hard-cover book of up to 1kg in weight).
Von Händler/Antiquariat, Graham Toms Fine & Rare Books.
Washington, D.C., U.S.A.: Elsevier Applied Science, 1992. Book. As New. Laminated Illus. Hardcover. This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters. TABLE OF CONTENTS Lactic Microflora. The Lactic Microflora of Fowl. The Lactic Microflora of Pigs, Mice and Rats. Lactic Acid Bacteria in the Rumen. The Human Gastrointestinal Tract. The Lactic Microflora of the Oral Cavity. LACTIC ACID BACTERIA AND HEALTH. Probiotics: A General View. The Effect of Probiotics on the Gut Micro-Ecology of Farm Animals. Lactic Acid Bacteria in the Control of Plant Pathogens. The Anti-Microbial Action of Lactic Acid Bacteria: Natural Food Preservation Systems. Lactic Acid Bacteria and the Control of Tumours. Lactic Acid Bacteria in the Support of Immuno-Compromized Hosts. Fermented Dairy Products and Health. AGRICULTURE AND ECOLOGY. Spoilage in the Sugar Industry. Lactic Acid Bacteria in Plant Silage. Storage of Waste Products for Animal Feed. Lactic Acid Bacteria in Coffee and Cocoa Fermentation. Sporolactobacilli. Critical Factors Governing the Competitive Behavior of Lactic Acid Bacteria in Mixed Cultures. Index All of our books are in the shop, and are 'real' books. We try to post the same day as the order. Descriptions are conservative. Postage rates may be lower than ABE estimate, please use Ask Bookseller a Question to confirm availability and postage cost, use [Ask Bookseller a Question] option below to confirm availability and get accurate postage quote for this item (the amount quoted is for an 'average' hard-cover book of up to 1kg in weight).
3
The Lactic Acid Bacteria:Volume 1: The Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacteria Series) (1992)
EN HC NW FEISBN: 9789201302755 bzw. 9201302754, Band: 1, in Englisch, 486 Seiten, Springer, gebundenes Buch, neu, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 6-10 business days, Real shipping costs can differ.
Von Händler/Antiquariat, Chris's Bargains.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Hardcover, Edition: 1st ed, Label: Springer, Springer, Product group: Book, Published: 1992-07-23, Studio: Springer, Sales rank: 7048630.
Von Händler/Antiquariat, Chris's Bargains.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Hardcover, Edition: 1st ed, Label: Springer, Springer, Product group: Book, Published: 1992-07-23, Studio: Springer, Sales rank: 7048630.
4
The Lactic Acid Bacteria:Volume 1: The Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacteria Series) (1992)
EN HC US FEISBN: 9789201302755 bzw. 9201302754, Band: 1, in Englisch, 486 Seiten, Springer, gebundenes Buch, gebraucht, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days, Real shipping costs can differ.
Von Händler/Antiquariat, Sammy & Michelle's Bookshelf.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Hardcover, Edition: 1st ed, Label: Springer, Springer, Product group: Book, Published: 1992-07-23, Studio: Springer, Sales rank: 7048630.
Von Händler/Antiquariat, Sammy & Michelle's Bookshelf.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Hardcover, Edition: 1st ed, Label: Springer, Springer, Product group: Book, Published: 1992-07-23, Studio: Springer, Sales rank: 7048630.
5
Lactic Acid Bacteria:Volume 1 - The Lactic Acid Bacteria in Health and Disease (1973)
~EN NW EB DLISBN: 9781461535225 bzw. 1461535220, Band: 1, vermutlich in Englisch, Springer US, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Versandkostenfrei.
Lactic Acid Bacteria:Volume 1: Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta- bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by `direct fermen- tation` as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Englisch, Ebook.
Lactic Acid Bacteria:Volume 1: Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta- bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by `direct fermen- tation` as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Englisch, Ebook.
6
The Lactic Acid Bacteria: Volume 1 (2012)
EN NW EB DLISBN: 9781461535225 bzw. 1461535220, Band: 1, in Englisch, Springer, Springer, Springer, neu, E-Book, elektronischer Download.
Lieferung aus: Kanada, in-stock.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta- bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen- tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C.V. Cutting and G.c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta- bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen- tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C.V. Cutting and G.c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.
7
The Lactic Acid Bacteria:Volume 1, The Lactic Acid Bacteria in Health and Disease (2015)
EN NW EBISBN: 9781461535225 bzw. 1461535220, Band: 1, in Englisch, Springer, neu, E-Book.
Lieferung aus: Niederlande, Direct beschikbaar.
bol.com.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth... Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 1461535220;ISBN13: 9781461535225; Engels | Ebook | 2015.
bol.com.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth... Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB. Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 1461535220;ISBN13: 9781461535225; Engels | Ebook | 2015.
8
Lactic Acid Bacteria: The Lactic Acid Bacteria in Health and Disease (1992)
EN HC USISBN: 9781851667208 bzw. 1851667202, in Englisch, Elsevier Applied Science, Washington, D.C., U.S.A. gebundenes Buch, gebraucht.
Von Händler/Antiquariat, Graham Toms Fine & Rare Books [3603130], HOPE ISLAND, GOLD COAST, QLD, Australia.
This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters. TABLE OF CONTENTS Lactic Microflora. The Lactic Microflora of Fowl. The Lactic Microflora of Pigs, Mice and Rats. Lactic Acid Bacteria in the Rumen. The Human Gastrointestinal Tract. The Lactic Microflora of the Oral Cavity. LACTIC ACID BACTERIA AND HEALTH. Probiotics: A General View. The Effect of Probiotics on the Gut Micro-Ecology of Farm Animals. Lactic Acid Bacteria in the Control of Plant Pathogens. The Anti-Microbial Action of Lactic Acid Bacteria: Natural Food Preservation Systems. Lactic Acid Bacteria and the Control of Tumours. Lactic Acid Bacteria in the Support of Immuno-Compromized Hosts. Fermented Dairy Products and Health. AGRICULTURE AND ECOLOGY. Spoilage in the Sugar Industry. Lactic Acid Bacteria in Plant Silage. Storage of Waste Products for Animal Feed. Lactic Acid Bacteria in Coffee and Cocoa Fermentation. Sporolactobacilli. Critical Factors Governing the Competitive Behavior of Lactic Acid Bacteria in Mixed Cultures. Index All of our books are in the shop, and are 'real' books. We try to post the same day as the order. Descriptions are conservative. Postage rates may be lower than ABE estimate, please use Ask Bookseller a Question to confirm availability and postage cost, use [Ask Bookseller a Question] option below to confirm availability and get accurate postage quote for this item (the amount quoted is for an 'average' hard-cover book of up to 1kg in weight), Books.
This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters. TABLE OF CONTENTS Lactic Microflora. The Lactic Microflora of Fowl. The Lactic Microflora of Pigs, Mice and Rats. Lactic Acid Bacteria in the Rumen. The Human Gastrointestinal Tract. The Lactic Microflora of the Oral Cavity. LACTIC ACID BACTERIA AND HEALTH. Probiotics: A General View. The Effect of Probiotics on the Gut Micro-Ecology of Farm Animals. Lactic Acid Bacteria in the Control of Plant Pathogens. The Anti-Microbial Action of Lactic Acid Bacteria: Natural Food Preservation Systems. Lactic Acid Bacteria and the Control of Tumours. Lactic Acid Bacteria in the Support of Immuno-Compromized Hosts. Fermented Dairy Products and Health. AGRICULTURE AND ECOLOGY. Spoilage in the Sugar Industry. Lactic Acid Bacteria in Plant Silage. Storage of Waste Products for Animal Feed. Lactic Acid Bacteria in Coffee and Cocoa Fermentation. Sporolactobacilli. Critical Factors Governing the Competitive Behavior of Lactic Acid Bacteria in Mixed Cultures. Index All of our books are in the shop, and are 'real' books. We try to post the same day as the order. Descriptions are conservative. Postage rates may be lower than ABE estimate, please use Ask Bookseller a Question to confirm availability and postage cost, use [Ask Bookseller a Question] option below to confirm availability and get accurate postage quote for this item (the amount quoted is for an 'average' hard-cover book of up to 1kg in weight), Books.
10
The Lactic Acid Bacteria: Volume 1: the Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacte (1992)
EN HC USISBN: 9781851667208 bzw. 1851667202, Band: 1, in Englisch, Springer, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, plus shipping, Shipping area: DOM.
Von Händler/Antiquariat, booklab, VA, Chantilly, [RE:3].
Great customer service. You will be happy! Hardcover.
Von Händler/Antiquariat, booklab, VA, Chantilly, [RE:3].
Great customer service. You will be happy! Hardcover.
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