ulf stahl (31 Ergebnisse)

Deficient mutants of Saccharomyces cerevisiae Under Anaerobic and Aerobic Conditions (S. A. Eur. J. Appl. Microbiol. Biotchn. 16) S. 161 - 164. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1982. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

(S. A. Eur. J. Appl. Microbiol. Biotechn. 17) S. 248 - 251. gr8. m. zahlr. Tab.) Sonderabdruck Offprint. 1983. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

(S. A. Eur. J. Appl. Microbiol. Biotechn. 17) S. 248 - 251. gr8. m. zahlr. Tab) Sonderabdruck Offprint. 1983. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

of Single Cell Protein (S. A. Europ. J. Appl. Microbiol. Biotechn. 15) S. 223 - 226. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1982. Guter Zustand/Good condition. Broschur/Softcover. gelocht. Sprache: - - -/.

Advantages and Disadvantages (S. A. Eur. J. Appl. Microbiol. Biotechn. 18) S. 387 - 391. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1983. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

resistance (S. A. Curr. Genet. 17) S. 21 - 24. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1990. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

Deficient mutants of Saccharomyces cerevisiae under Anearobic Conditions (S. A. Eur. J. Appl. Microbiol. Biotechn. 16) S. 161 - 164. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1982. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

single cell protein (S. A. Europ. J. Appl. Microbiol. Biotechn. 15) S. 223 - 226. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1982. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

(S. A. Eur. J. Appl. Microbiol. Biotechnol. 17) S. 199 - 202. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1983. Mit Gebrauchsspuren/Used condition. Broschur/Softcover. gelocht. Sprache: - - -/.

(S. A. Bio Engineering 2, 6. Jg.) S. 19 - 26. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1990. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

Hardcover. Zustand: As New. 277pp including author index, book condition as new, text unmarked.

(S. A. Microbiol. Rev. Vol. 53, No. 4) S. 491 - 516. gr8. m. zahlr. Tab.) Sonderabdruck Offprint. 1989. Guter Zustand/Good condition. Broschur/Softcover. Sprache: - - -/.

plasmid in the fungus Podospora anserina (S. A. Proc. Natl. Acad. Acad. Vol. 79) S. 3641 - 3645. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1982. Guter Zustand/Good condition. geklammert/no cover. Sprache: - - -/.

Ascomycete Podospora anserina (S. A. Molec. Gen. Genet. 162) S. 341 - 343. gr8. m. zahlr. Abb. Kopie) Sonderabdruck Offprint. 1978. Mit Gebrauchsspuren/Used condition. geklammert/no cover. Sprache: - - -/.

Aggregation (S. A. Eur. J. Appl. Biotechn. 17) S. 199 - 202. gr8. m. zahlr. Abb. Kopie) Sonderabdruck Offprint. 1983. Guter Zustand/Good condition. geklammert/no cover. Sprache: - - -/.

anserina (S. A. Current Genetics 3) S. 151 - 156. gr8. m. zahlr. Abb.) Sonderabdruck Offprint. 1981. Guter Zustand/Good condition. geklammert/no cover. Sprache: - - -/.

fruiting in Basidiomycetes (S. A. I. Intersect. Congr. Intern. Assoc. Microbiol. Soc. Japan Vol. I) S. 294 - 300. gr8. m. zahlr. Abb. Kopie) Sonderabdruck Offprint. 1974. Mit Gebrauchsspuren/Used condition. geklammert/no cover. Sprache: - - -/.

Agrocybe aegerita. I. Eine Korrelation zwischen dem Zeitpunkt der Fruchtkörperbildung und monokaryotischem Fruchten und ihre Bedeutung für Züchtung und Morphogense (S. A. Theoretical and Applied Genetics 45) S. 77 - 85. gr8. m. zahlr. Abb.) Sonderabdruck . 1974. Guter Zustand/Good condition. geklammert/no cover. Sprache: - - -/.

Proceedings of the EMBO-Workshop, Berlin, August 24-29, 1991. 276 S. gr.8. m. Textabbildungen. ISBN: 3527284818. VCH. Weinheim. 1992. Guter Zustand/Good condition. Gebundene Ausgabe/Hardcover. Rückennummer. Sprache: englisch/english.

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(10), 276, (1) pages. Illustrated original hardcover printin. (A little used). 25x17 cm Sprache: Deutsch Gewicht in Gramm: 700.

Zustand: Sehr gut. 264 p. In very good condition. Label to inside front-cover, deleted mark of ownership to front endpaper, else clean. ISBN: 9783527284818 Sprache: Deutsch Gewicht in Gramm: 675 17,6 x 2,2 x 24,5 cm, hardcover.

Paperback. Zustand: Brand New. 140 pages. 9.10x6.00x0.30 inches. In Stock.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 269 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased. In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.

Paperback. Zustand: Brand New. 281 pages. 9.00x6.00x0.75 inches. In Stock.

Hardcover. Zustand: Brand New. 1st edition. 269 pages. 9.50x6.50x0.75 inches. In Stock.