19 résultat(s) recherche sur le mot-clé 'Fermented foods--Textbooks. Fermented foods--Microbiology--Textbooks.'

Microbiology and technology of fermented foods / HUTKINS, Robert W. (Robert Wayne)

Public ISBD Titre : Microbiology and technology of fermented foods Type de document : texte imprimé Auteurs : HUTKINS, Robert W. (Robert Wayne), Auteur Mention d'édition : 1st ed. Editeur : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub Année de publication : 2006 Importance : xi, 473 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-8138-0018-9 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods--Textbooks. Fermented foods--Microbiology--Textbooks. Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Microbiology and technology of fermented foods [texte imprimé] / HUTKINS, Robert W. (Robert Wayne), Auteur  . -  1st ed. . - [S.l.] : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub, 2006 . - xi, 473 p. : ill. ; 26cm.. ISBN : 978-0-8138-0018-9 Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods--Textbooks. Fermented foods--Microbiology--Textbooks. Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
115740	664.024 HUT	Livre	Library	Repository	Exclu du prêt

2nd.ed.. Handbook of plant-based fermented food and beverage technology / Y. H. HUI; E. Özgül Evranuz

Public ISBD Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Auteurs : Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur Mention d'édition : 2nd ed. Editeur : CRC Press,Taylor & Francis Group Année de publication : 2012 Importance : xix, 801 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-84904-0 Note générale : ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.] "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher. Handbook of plant-based fermented food and beverage technology [texte imprimé] / Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur  . -  2nd ed. . - USA : CRC Press,Taylor & Francis Group, 2012 . - xix, 801 p. : ill. ; 26 cm. ISBN : 978-1-439-84904-0 ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.] "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
114682	664.024 HAN	Livre	Library	Repository	Exclu du prêt
114690	664.024 HAN-1	Livre	Library	Shelf	Disponible
114691	664.024 HAN-2	Livre	Library	Shelf	Disponible
114692	664.024 HAN-3	Livre	Library	Shelf	Disponible

2nd.ed.. Handbook of plant-based fermented food and beverage technology

Public ISBD Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Importance : xix, 801 p. : ill. Format : 27 cm. Note générale : Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher. Subjects Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. TECHNOLOGY & ENGINEERING / Food Science. Notes Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. LCCN 2012000693 Dewey class no. 664/.024 Other class no. TEC012000 Type of material Book Where to RequestRequest this Item CALL NUMBER TP371.44 .H358 2012b Copy 2 Request in Jefferson or Adams Building Reading Rooms Status Not Charged CALL NUMBER TP371.44 .H358 2012b Copy 1 Request in Reference - Science Reading Room (Adams, 5th Floor) Status Not Charged Top Send Us Your Feedback Session Timeout Your session will end in 115 seconds Handbook of plant-based fermented food and beverage technology [texte imprimé] . - [s.d.] . - xix, 801 p. : ill. ; 27 cm.. Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher. Subjects Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. TECHNOLOGY & ENGINEERING / Food Science. Notes Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. LCCN 2012000693 Dewey class no. 664/.024 Other class no. TEC012000 Type of material Book Where to RequestRequest this Item CALL NUMBER TP371.44 .H358 2012b Copy 2 Request in Jefferson or Adams Building Reading Rooms Status Not Charged CALL NUMBER TP371.44 .H358 2012b Copy 1 Request in Reference - Science Reading Room (Adams, 5th Floor) Status Not Charged Top Send Us Your Feedback Session Timeout Your session will end in 115 seconds

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
aucun exemplaire

The Oxford handbook of food fermentations / BAMFORTH, Charles W.; WARD, Robert E.

Public ISBD Titre : The Oxford handbook of food fermentations Type de document : texte imprimé Auteurs : BAMFORTH, Charles W., Auteur; WARD, Robert E., Auteur Editeur : Oxford ; New York : Oxford University Année de publication : 2014 Importance : xi, 805 pages Format : 26cm. ISBN/ISSN/EAN : 978-0-19-974270-7 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods. Index. décimale : 664.024 The Oxford handbook of food fermentations [texte imprimé] / BAMFORTH, Charles W., Auteur; WARD, Robert E., Auteur . - [S.l.] : Oxford ; New York : Oxford University, 2014 . - xi, 805 pages ; 26cm.. ISBN : 978-0-19-974270-7 Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods. Index. décimale : 664.024

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
115741	664.024 BAM	Livre	Library	Repository	Exclu du prêt

Algorithms / SEDGEWICK, Robert

Public ISBD Titre : Algorithms Type de document : texte imprimé Auteurs : SEDGEWICK, Robert, Auteur; WAYNE, Kevin, Auteur Editeur : Upper Saddle River, NJ : Addison-Wesley Année de publication : 2011 Importance : xii, 955 p Présentation : ill. (some col.) Format : 24cm. ISBN/ISSN/EAN : 978-0-321-57351-3 Note générale : Includes index. Langues : Français (fre) Catégories : 000 Généralités:Programmation, programmes, organisation des données, logiciel:Programmation Mots-clés : Computer algorithms--Textbooks. Index. décimale : 005.1 Algorithms [texte imprimé] / SEDGEWICK, Robert, Auteur; WAYNE, Kevin, Auteur . - [S.l.] : Upper Saddle River, NJ : Addison-Wesley, 2011 . - xii, 955 p : ill. (some col.) ; 24cm.. ISBN : 978-0-321-57351-3 Includes index. Langues : Français (fre) Catégories : 000 Généralités:Programmation, programmes, organisation des données, logiciel:Programmation Mots-clés : Computer algorithms--Textbooks. Index. décimale : 005.1

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
115658	005.1 SED	Livre	Library	Repository	Exclu du prêt
0-117753	005.1 SED	Livre	Library	Shelf	Disponible

Engineering properties of foods / M. A. Rao

Public ISBD Titre : Engineering properties of foods Type de document : texte imprimé Auteurs : M. A. Rao, Auteur; Syed S. H. Rizvi, Editeur (scientifique); Ashim K. Datta, Auteur; Jasim AHMED, Auteur Mention d'édition : fourth Edition Editeur : New York : CRC Press Année de publication : 2014 Importance : 800 Page Présentation : ill (graph...) Format : 27cm ISBN/ISSN/EAN : 978-1-466-55642-3 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Engineering properties of foods Index. décimale : 664 Engineering properties of foods [texte imprimé] / M. A. Rao, Auteur; Syed S. H. Rizvi, Editeur (scientifique); Ashim K. Datta, Auteur; Jasim AHMED, Auteur  . -  fourth Edition . - New York : CRC Press, 2014 . - 800 Page : ill (graph...) ; 27cm. ISBN : 978-1-466-55642-3 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Engineering properties of foods Index. décimale : 664

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
0-118464	664 RAO	Livre	Library	Repository	Exclu du prêt

English grammar in use / Raymond Murphy

Public ISBD Titre : English grammar in use : a self-study reference and practice book for intermediate students of English ; with answers Type de document : document multimédia Auteurs : Raymond Murphy (1946-....), Auteur Mention d'édition : 3rd edition Editeur : Cambridge : Cambridge University Press Année de publication : cop. 2004 Importance : 1 vol. (X-379 p.) Présentation : ill. en coul. Format : 27 cm ISBN/ISSN/EAN : 978-0-521-53290-7 Prix : 16.75 EUR Note générale : Book accompanied by CD-ROM: English grammar in use CD-ROM. Version 1.0 : hundreds of additional exercises to accompany the third edition of the book ; and booklet: English grammar in use CD-ROM user's guide / Miles Craven and Brigit Viney. Includes index. Langues originales : Anglais (eng) Mots-clés : English language--Textbooks for foreign speakers. English language--Grammar--Problems, exercises, etc. English language--Computer-assisted instruction for foreign speakers Index. décimale : 428.2 English grammar in use [document multimédia] : a self-study reference and practice book for intermediate students of English ; with answers / Raymond Murphy (1946-....), Auteur  . -  3rd edition . - Cambridge : Cambridge University Press, cop. 2004 . - 1 vol. (X-379 p.) : ill. en coul. ; 27 cm. ISBN : 978-0-521-53290-7 : 16.75 EUR Book accompanied by CD-ROM: English grammar in use CD-ROM. Version 1.0 : hundreds of additional exercises to accompany the third edition of the book ; and booklet: English grammar in use CD-ROM user's guide / Miles Craven and Brigit Viney. Includes index. Langues originales : Anglais (eng) Mots-clés : English language--Textbooks for foreign speakers. English language--Grammar--Problems, exercises, etc. English language--Computer-assisted instruction for foreign speakers Index. décimale : 428.2

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
111977	428.2 MUR-1	Livre	Library	Shelf	Disponible
115558	428.2 MUR-1	Livre	Library	Shelf	Disponible
115559	428.2 MUR-2	Livre	Library	Shelf	Disponible
115560	428.2 MUR-3	Livre	Library	Shelf	Disponible

First course in differential equations with modeling applications / ZILL, Dennis G.

Public ISBD Titre : First course in differential equations with modeling applications Type de document : texte imprimé Auteurs : ZILL, Dennis G., Auteur Mention d'édition : 8th.ed. Editeur : Pacific Grove, CA : Brooks/Cole Année de publication : 2005 Importance : xiii, 393, 23, 15, 7 p Présentation : ill. Format : 29 cm. + 1 CD-ROM (4 3/4 in.) + 1 iLrn card ISBN/ISSN/EAN : 978-0-534-41878-6 Note générale : Includes index. Computer file info System requirements for accompanying CD-ROM: Pentium III 800 Mhz, 128MB RAM; Mac OSX, Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse:515.3 Calcul différentiel et équations différentielles Mots-clés : Differential equations--Textbooks. Index. décimale : 515.3 First course in differential equations with modeling applications [texte imprimé] / ZILL, Dennis G., Auteur  . -  8th.ed. . - Pacific Grove, CA : Brooks/Cole, 2005 . - xiii, 393, 23, 15, 7 p : ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.) + 1 iLrn card. ISBN : 978-0-534-41878-6 Includes index. Computer file info System requirements for accompanying CD-ROM: Pentium III 800 Mhz, 128MB RAM; Mac OSX, Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse:515.3 Calcul différentiel et équations différentielles Mots-clés : Differential equations--Textbooks. Index. décimale : 515.3

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
115727	515.3 ZIL	Livre	Library	Repository	Exclu du prêt
0-119733	515.3 ZIL	Livre	Library	Repository	Exclu du prêt

Functional food product development

Public ISBD Titre : Functional food product development Type de document : texte imprimé Editeur : Chichester, West Sussex : Wiley-Blackwell Année de publication : 2010 Importance : xiv, 512 p. Présentation : ill. (some col.), maps Format : 25cm. ISBN/ISSN/EAN : 978-1-405-17876-1 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods. Food industry and trade. Food Technology--methods  Food--standards  Food-Processing Industry--methods  Nutritional Physiological Phenomena Index. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu : Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois. 8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada. 15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada. Functional food product development [texte imprimé] . - Chichester, West Sussex : Wiley-Blackwell, 2010 . - xiv, 512 p. : ill. (some col.), maps ; 25cm.. ISBN : 978-1-405-17876-1 Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods. Food industry and trade. Food Technology--methods  Food--standards  Food-Processing Industry--methods  Nutritional Physiological Phenomena Index. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu : Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois. 8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada. 15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
116119	613.2 FUN	Livre	Library	New book	Exclu du prêt

Introduction to geochemistry : principles and applications / Kula C. MISRA

Public ISBD Titre : Introduction to geochemistry : principles and applications Type de document : texte imprimé Auteurs : Kula C. MISRA, Auteur Editeur : Wiley-Blackwell Année de publication : 2012 Importance : xiv, 438 p. : ill. Présentation : ill,. Format : 29 cm ISBN/ISSN/EAN : 978-1-405-12142-2 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Geochemistry --Textbooks Index. décimale : 551.9 Introduction to geochemistry : principles and applications [texte imprimé] / Kula C. MISRA, Auteur . - [S.l.] : Wiley-Blackwell, 2012 . - xiv, 438 p. : ill. : ill,. ; 29 cm. ISBN : 978-1-405-12142-2 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:551 Géologie, météorologie, hydrologie générale:551.9 Géochimie Mots-clés : Geochemistry --Textbooks Index. décimale : 551.9

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
114571	551.9 MIS	Livre	Library	Repository	Exclu du prêt
114572	551.9 MIS-1	Livre	Library	Shelf	Disponible
114573	551.9 MIS-2	Livre	Library	Shelf	Disponible
114574	551.9 MIS-3	Livre	Library	Shelf	Disponible

Linear algebra with applications / LEON, Steven J.

Public ISBD Titre : Linear algebra with applications Type de document : texte imprimé Auteurs : LEON, Steven J., Auteur Mention d'édition : 8th.ed. Editeur : Upper Saddle River, N.J. : Prentice Hall Année de publication : 2010 Importance : xiv, 490 p. Présentation : ill. (some col.) ISBN/ISSN/EAN : 978-0-13-600929-0 Note générale : Includes index. Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:512 Algèbre et théorie des nombres:512.5 Algèbres linéaire, multilinéaire, multidimensionnelle Mots-clés : Algebras, Linear--Textbooks. Index. décimale : 512.5 Linear algebra with applications [texte imprimé] / LEON, Steven J., Auteur  . -  8th.ed. . - [S.l.] : Upper Saddle River, N.J. : Prentice Hall, 2010 . - xiv, 490 p. : ill. (some col.). ISBN : 978-0-13-600929-0 Includes index. Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:512 Algèbre et théorie des nombres:512.5 Algèbres linéaire, multilinéaire, multidimensionnelle Mots-clés : Algebras, Linear--Textbooks. Index. décimale : 512.5

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
115708	512.5 LEO	Livre	Library	Repository	Exclu du prêt

Principles of instrumental analysis. / Skoog Douglas A.

Public ISBD Titre : Principles of instrumental analysis. Type de document : texte imprimé Auteurs : Skoog Douglas A., Auteur; Leary James J., Auteur Mention d'édition : 4th. ed. Editeur : Fort Worth : Saunders College Pub. Année de publication : 1992 Importance : xii, 700 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-03-023343-2 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:543 Chimie analytique Mots-clés : Instrumental analysis--Textbooks. Index. décimale : 543 Principles of instrumental analysis. [texte imprimé] / Skoog Douglas A., Auteur; Leary James J., Auteur  . -  4th. ed. . - Fort Worth : Saunders College Pub., 1992 . - xii, 700 p. : ill. ; 26cm.. ISBN : 978-0-03-023343-2 Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:543 Chimie analytique Mots-clés : Instrumental analysis--Textbooks. Index. décimale : 543

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
102947	543 SKO	Livre	Library	Shelf	Disponible

v.1. Advanced petrophysics / Ekwer J. PETERS

Public ISBD Titre de série : v.1 Titre : Advanced petrophysics : Geology, Porosity, Absolute permeability, heterogeneity, and geostatistics Type de document : texte imprimé Auteurs : Ekwer J. PETERS, Auteur Editeur : Live Oak Book Company Année de publication : 2012 Importance : 228 p. (Vol. 1) ISBN/ISSN/EAN : 978-1-936909-44-5 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Petroleum--Geology--Textbooks. Petrology--Textbooks. Index. décimale : 553.2 Note de contenu : v. 1. Geology, porosity, absolute permeability, heterogeneity, and geostatistics -- v. 2. Dispersion, interfacial phenomena/wettability, capillarity/capillary pressure, relative permeability -- v. 3. Solutions v.1. Advanced petrophysics [texte imprimé] : Geology, Porosity, Absolute permeability, heterogeneity, and geostatistics / Ekwer J. PETERS, Auteur . - [S.l.] : Live Oak Book Company, 2012 . - 228 p. (Vol. 1). ISBN : 978-1-936909-44-5 Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Petroleum--Geology--Textbooks. Petrology--Textbooks. Index. décimale : 553.2 Note de contenu : v. 1. Geology, porosity, absolute permeability, heterogeneity, and geostatistics -- v. 2. Dispersion, interfacial phenomena/wettability, capillarity/capillary pressure, relative permeability -- v. 3. Solutions

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
114562	553.2 PET v1.	Livre	Library	Repository	Exclu du prêt
114806	553.2 PET v.1-1	Livre	Library	Shelf	Disponible
114807	553.2 PET v.1-2	Livre	Library	Shelf	Disponible
114808	553.2 PET v.1-3	Livre	Library	Shelf	Disponible

Food microbiology / Thomas J. Montville

Public ISBD Titre : Food microbiology : an introduction / Type de document : texte imprimé Auteurs : Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology Mention d'édition : 3rd ed. Editeur : Washington, DC : ASM Press Année de publication : 2012 Importance : 547 p. Présentation : ill,. Format : 27.5 cm ISBN/ISSN/EAN : 978-1-555-81636-0 Note générale : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Food microbiology [texte imprimé] : an introduction / / Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology  . -  3rd ed. . - Washington, DC : ASM Press, 2012 . - 547 p. : ill,. ; 27.5 cm. ISBN : 978-1-555-81636-0 Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
113685	664 MON	Livre	Library	Repository	Exclu du prêt
114157	664 MON-1	Livre	Library	Shelf	Disponible
114158	664 MON-2	Livre	Library	Shelf	Disponible
114159	664 MON-3	Livre	Library	Shelf	Disponible

Microbiology / Gerard J. Tortora

Public ISBD Titre : Microbiology : an introduction / Type de document : texte imprimé Auteurs : Gerard J. Tortora; Christine L. Case; Berdell R. Funke Mention d'édition : 10th ed. Editeur : San Francisco, CA : Pearson Benjamin Cummings Année de publication : 2010 Importance : 1 v. (pagination multiple) Présentation : ill. en coul Format : 28.5 cm ISBN/ISSN/EAN : 978-0-321-55007-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiology Index. décimale : 579 Résumé : Microbiology [texte imprimé] : an introduction / / Gerard J. Tortora; Christine L. Case; Berdell R. Funke  . -  10th ed. . - San Francisco, CA : Pearson Benjamin Cummings, 2010 . - 1 v. (pagination multiple) : ill. en coul ; 28.5 cm. ISBN : 978-0-321-55007-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiology Index. décimale : 579 Résumé :

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
112393	579 TOR	Livre	Library	Repository	Exclu du prêt
112620	579 TOR - 1	Livre	Library	Shelf	Disponible
112622	579 TOR - 2	Livre	Library	Shelf	Disponible

Microbiology / Jacquelyn G. Black

Public ISBD Titre : Microbiology : principles and explorations ; international student version Type de document : texte imprimé Auteurs : Jacquelyn G. Black, Auteur Mention d'édition : 7th edition Editeur : Hoboken, NJ : J. Wiley & Sons Année de publication : cop. 2008 Importance : 1 vol. (pagination multiple) Présentation : ill. Format : 28 cm ISBN/ISSN/EAN : 978-0-470-10748-5 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Microbiology Index. décimale : 616.9 Microbiology [texte imprimé] : principles and explorations ; international student version / Jacquelyn G. Black, Auteur  . -  7th edition . - Hoboken, NJ : J. Wiley & Sons, cop. 2008 . - 1 vol. (pagination multiple) : ill. ; 28 cm. ISBN : 978-0-470-10748-5 Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Microbiology Index. décimale : 616.9

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
112263	616.9 BLA	Livre	Library	Repository	Exclu du prêt

Predictive Microbiology in foods / Fernando PÉREZ-RODRÍGUEZ

Public ISBD Titre : Predictive Microbiology in foods Type de document : texte imprimé Auteurs : Fernando PÉREZ-RODRÍGUEZ; Antonio VALERO Editeur : New York : Springer Année de publication : 1984 Importance : 128 p. Présentation : graph. Format : 24 cm Accompagnement : fig. h.t. : 7 f. dépl. ISBN/ISSN/EAN : 978-1-461-45519-6 Prix : 90 F Langues : Français (fre) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive Microbiology in foods [texte imprimé] / Fernando PÉREZ-RODRÍGUEZ; Antonio VALERO . - New York : Springer, 1984 . - 128 p. : graph. ; 24 cm + fig. h.t. : 7 f. dépl.. ISBN : 978-1-461-45519-6 : 90 F Langues : Français (fre) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives.

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
107735	664 GEN	Livre	Library	Shelf	Disponible
104836	664 GEN	Livre	Library	Shelf	Exclu du prêt
104835	664 GEN -1	Livre	Library	Shelf	Disponible

Predictive microbiology in foods / Fernando PÉREZ-RODRÍGUEZ

Public ISBD Titre : Predictive microbiology in foods Type de document : texte imprimé Auteurs : Fernando PÉREZ-RODRÍGUEZ, Auteur; Antonio VALERO, Auteur Editeur : New York : Springer Année de publication : 2013 Importance : vi, 128 p. ill. (some col.) Format : 24cm. ISBN/ISSN/EAN : 978-1-461-45519-6 Note générale : Includes bibliographical references (p. 107-125) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive microbiology in foods [texte imprimé] / Fernando PÉREZ-RODRÍGUEZ, Auteur; Antonio VALERO, Auteur . - [S.l.] : New York : Springer, 2013 . - vi, 128 p. ill. (some col.) ; 24cm.. ISBN : 978-1-461-45519-6 Includes bibliographical references (p. 107-125) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives.

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
114833	664 PER	Livre	Library	Repository	Exclu du prêt
114834	664 PER-1	Livre	Library	Shelf	Disponible
114835	664 PER-2	Livre	Library	Shelf	Disponible
114836	664 PER-3	Livre	Library	Shelf	Disponible

Vinegars of the world / Solieri, Lisa

Public ISBD Titre : Vinegars of the world Type de document : texte imprimé Auteurs : Solieri, Lisa, Auteur; Giudici, Paolo, Auteur Mention d'édition : 1st ed. Editeur : New York : Springer Année de publication : 2009 Importance : xx,297p. Présentation : ill.(some col.) Format : 23cm. ISBN/ISSN/EAN : 978-88-470-0865-6 Note générale : Includes and subject index Langues : Anglais (eng) Mots-clés : vinegar  industrial microbiology Index. décimale : 664.55 Vinegars of the world [texte imprimé] / Solieri, Lisa, Auteur; Giudici, Paolo, Auteur  . -  1st ed. . - [S.l.] : New York : Springer, 2009 . - xx,297p. : ill.(some col.) ; 23cm.. ISBN : 978-88-470-0865-6 Includes and subject index Langues : Anglais (eng) Mots-clés : vinegar  industrial microbiology Index. décimale : 664.55

Réservation

Réserver ce document

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
115641	664.55 SOL	Livre	Library	Repository	Exclu du prêt
0-117919	664.55 SOL	Livre	Library	Shelf	Disponible