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Libros sobre el tema "Enzyme technology"

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Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 2 de febrero de 2022

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1

C, Bucke, ed. Enzyme technology. Cambridge [England]: Cambridge University Press, 1990.

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2

J, Hubble, ed. Enzyme technology. Milton Keynes, England: Open University Press, 1987.

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3

Pandey, Ashok, Colin Webb, Carlos Ricardo Soccol y Christian Larroche, eds. Enzyme Technology. New York, NY: Springer New York, 2006. http://dx.doi.org/10.1007/978-0-387-35141-4.

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4

Biocatalysts and enzyme technology. Weinheim: Wiley-VCH, 2004.

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5

Mala, J. Geraldine Sandana. Perspectives on lipase enzyme technology. Hauppauge, N.Y: Nova Science Publishers, 2009.

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6

Satoru, Takeuchi, ed. Perspectives on lipase enzyme technology. Hauppauge, N.Y: Nova Science Publishers, 2009.

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7

Mala, J. Geraldine Sandana. Perspectives on lipase enzyme technology. New York: Nova Science Publishers, 2009.

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8

Rastall, Robert. Novel enzyme technology for food applications. Boca Raton: CRC Press, 2007.

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9

Clonis, Y. D., T. Atkinson, C. J. Bruton y C. R. Lowe, eds. Reactive Dyes in Protein and Enzyme Technology. London: Macmillan Education UK, 1987. http://dx.doi.org/10.1007/978-1-349-06582-0.

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10

Stauffer, Clyde E. Enzyme assays for food scientists. New York: Van Nostrand Reinhold, 1989.

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11

Whitehurst, Robert J. y Maarten van Oort, eds. Enzymes in Food Technology. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444309935.

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12

Kuddus, Mohammed, ed. Enzymes in Food Technology. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-1933-4.

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13

Texas A & M University, IUCCP Symposium on Chemical Aspects of Enzyme Biotechnology: Fundamentals (8th 1990). Chemical aspects of enzyme biotechnology: Fundamentals. New York, N.Y: Plenum Press, 1991.

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14

Co, Business Communications, ed. Bio-immobilization: Technology, products, and markets. Norwalk, CT: Business Communications Co., 1994.

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15

Sheng wu gu ding hua ji shu ji ying yong: Biological technology and applications of immobilization. Beijing Shi: Hua xue gong ye chu ban she, 2009.

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16

Towalski, Zbigniew. The integration of knowledge within science, technology and industry: Enzymes a case study. Birmingham: University of Aston. Technology Policy Unit, 1985.

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17

Okolelova, Tamara y Syergyey YEngashyev. Scientific basis of feeding and keeping poultry. ru: Publishing Center RIOR, 2021. http://dx.doi.org/10.29039/02037-1.

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The book covers the basic principles of nutrient rationing for poultry. The data on the needs of all types of poultry, taking into account age, in nutrients, minerals and biologically active substances are given. The characteristic of the main feed means and rational norms of their inclusion in the compound feed for poultry are given. Modern data on the role of vitamins, macro- and microelements, enzyme preparations, probiotics, prebiotics, phytobiotics, organic acids, antioxidants, fat emulsifiers and other sources of biologically active substances in poultry nutrition are presented. Attention is paid to the main technological parameters of poultry keeping. The nutritional factors that reduce immunity, as well as the causes of the main diseases associated with the quality of feed, with violations in the rationing of nutrient, mineral and biologically active substances, the technology of feeding and keeping poultry, are described, methods of their prevention are given. Criteria for the adequacy of nutrition and maintenance of a bird to its genetic potential are stated. The book is intended for specialists and managers of poultry farms, enterprises of the feed industry, researchers, graduate students and students.
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18

Seafood enzymes: Utilization and influence on postharvest seafood quality. New York: Marcel Dekker, 2000.

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19

Tucker, Mary J. Comparative toxicology of hypolipidaemic fibrates. London: Taylor & Francis, 1995.

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20

National Institutes of Health (U.S.), ed. Gaucher disease: Current issues in diagnosis and treatment : National Institutes of Health Technology Assessment Conference statement, February 27-March 1, 1995. Bethesda, MD: NIH Office of Medical Applications of Research, 1995.

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21

Enzymes And Enzyme Technology. Anshan Publishers, 2008.

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22

Pandey, Ashok, Colin Webb, Carlos Ricardo Soccol y Christian Larroche. Enzyme Technology. Springer, 2010.

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23

(Editor), Ashok Pandey, Colin Webb (Editor), Carlos Ricardo Soccol (Editor) y Christian Larroche (Editor), eds. Enzyme Technology. Springer, 2006.

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24

Ashok, Pandey, ed. Enzyme technology. New Delhi: Asiatech Publishers, 2005.

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25

Biotechnology (Enzyme Technology). Wiley-VCH, 1987.

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26

Kasche, Volker, Uwe Theo Bornscheuer y Klaus Buchholz. Biocatalysts and Enzyme Technology. Wiley & Sons, Limited, John, 2012.

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27

Hubble, J. y P. Gacesa. Enzyme Technology (Biotechnology S.). John Wiley and Sons Ltd, 1991.

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28

Hubble, J. y P. Gacesa. Enzyme Technology (Biotechnology S.). John Wiley and Sons Ltd, 1991.

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29

Kasche, Volker, Uwe Theo Bornscheuer y Klaus Buchholz. Biocatalysts and Enzyme Technology. Wiley & Sons, Incorporated, John, 2012.

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30

Kasche, Volker, Uwe Theo Bornscheuer y Klaus Buchholz. Biocatalysts and Enzyme Technology. Wiley-VCH, 2005.

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31

Advances in Enzyme Technology. Elsevier, 2019. http://dx.doi.org/10.1016/c2017-0-02308-x.

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32

Kasche, Volker, Uwe Theo Bornscheuer y Klaus Buchholz. Biocatalysts and Enzyme Technology. Wiley-VCH Verlag GmbH, 2012.

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33

F, Kennedy John. Enzyme Technology (Biotechnology Vol 7a). Wiley-VCH Verlag GmbH, 1987.

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34

Thatoi, Hrudayanath, Pradeep K. Das Mohapatra, Sonali Mohapatra y Keshab C. Mondal. Microbial Fermentation and Enzyme Technology. Taylor & Francis Group, 2020.

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35

Thatoi, Hrudayanath, Pradeep K. Das Mohapatra, Sonali Mohapatra y Keshab C. Mondal. Microbial Fermentation and Enzyme Technology. Taylor & Francis Group, 2020.

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36

Thatoi, Hrudayanath, Pradeep K. Das Mohapatra, Sonali Mohapatra y Keshab C. Mondal. Microbial Fermentation and Enzyme Technology. Taylor & Francis Group, 2020.

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37

Microbial Fermentation and Enzyme Technology. Taylor & Francis Group, 2020.

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38

Thatoi, Hrudayanath, Pradeep K. Das Mohapatra, Sonali Mohapatra y Keshab C. Mondal. Microbial Fermentation and Enzyme Technology. Taylor & Francis Group, 2020.

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39

Novel enzyme technology for food applications. CRC, 2007.

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40

P, Hollenberg C. y Sahm H, eds. Microbial genetic engineering and enzyme technology. Stuttgart: G. Fischer, 1987.

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41

Ray, Ramesh C. y Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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42

Rastall, Robert. Novel Enzyme Technology for Food Applications. Woodhead Publishing Ltd, 2007.

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43

Ray, Ramesh C. y Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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44

Ray, Ramesh C. y Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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45

Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2016.

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46

Ray, Ramesh C. y Cristina M. Rosell. Microbial Enzyme Technology in Food Applications. Taylor & Francis Group, 2017.

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47

Rastall, Robert. Novel enzyme technology for food applications. Woodhead Publishing Limited, 2007. http://dx.doi.org/10.1533/9781845693718.

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48

Rastall, Robert, ed. Novel Enzyme Technology for Food Applications. CRC Press, 2007. http://dx.doi.org/10.1201/9781439823873.

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49

Bruton, C. J., T. Atkinson y Y. D. Clonis. Reactive Dyes in Protein and Enzyme Technology. Stockton Pr, 1987.

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50

Vertebrate Cell Culture II and Enzyme Technology. Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, 1989.

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