Libros sobre el tema "Yeast Production"
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Bill, Roslyn M., ed. Recombinant Protein Production in Yeast. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-770-5.
Texto completoGasser, Brigitte y Diethard Mattanovich, eds. Recombinant Protein Production in Yeast. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9024-5.
Texto completoOjamo, Heikki. Yeast xylose metabolism and xylitol production. Espoo, Finland: Technical Research Centre of Finland, 1994.
Buscar texto completoRadomír, Lásztity, ed. Use of yeast biomass in food production. Boca Raton: CRC Press, 1991.
Buscar texto completoB, Kristiansen y European Federation of Biotechnology. Working Party on Bioreactor Performance., eds. Integrated design of a fermentation plant: The production of baker's yeast. Weinheim: VCH, 1994.
Buscar texto completoAlexander, M. A. Continuous ethanol production from d-Xylose by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1987.
Buscar texto completoAyub, M. A. Z. Effects of recombination and environmental conditions on superoxide dismutase production by yeast. Manchester: UMIST, 1991.
Buscar texto completoNegrete, S. Genetic and physiological studies of the production of higher alcohols by yeast. Manchester: UMIST, 1992.
Buscar texto completoGough, Suzanne. Production of Ethanol from mollasses using the Thermotolerant Yeast Strain Kluyveromyces marxiamus IMB3. [S.l: The Author], 1998.
Buscar texto completoGroleau, Denis. Production d'éthanol et de polyols par fermentation avec une levure osmophhile. Ottawa: La Ministère, 1987.
Buscar texto completoSimposio internazionale sul vino (4th 1990 Pavia, Italy). Sviluppi della biotecnologia nella produzione dello Spumante classico: Atti del 4⁰ Simposio internazionale sul vino : 16 maggio 1990-Pavia (Italia) = Progrès de la biotechnologie dans la production du vin mousseux classique = Biotechnological developments in bottle sparkling wine production. Pinerolo: Chiriotti, 1991.
Buscar texto completoAlan, Wiseman, ed. Genetically-engineered proteins and enzymes from yeasts: Production control. New York: Ellis Horwood, 1991.
Buscar texto completoBrady, Damien. Ethanol production by the thermolerant yeast strain kluyveromyces marscianus IMB3 during growth on lactose- containing media. [S.l: The Author], 1996.
Buscar texto completoKeogh, Myles Patrick. The use of the thermotolerant yeast Kluyveromyces marxiamus IMB 3 for ethanol production from Whey Permeate at 45 oC. [S.l: The Author], 1998.
Buscar texto completoRomano, Patrizia, Maurizio Ciani y Graham H. Fleet, eds. Yeasts in the Production of Wine. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4.
Texto completoDi Blasi, Stefano, ed. La ricerca applicata ai vini di qualità. Florence: Firenze University Press, 2012. http://dx.doi.org/10.36253/978-88-6655-165-2.
Texto completoSidorenko, Oleg. Microbiological bases of natural milk starter culture. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1150302.
Texto completoAguayo, Pedro Alexis Baldera. Engineering yeasts for in situ production of fungal tetracyclines. [New York, N.Y.?]: [publisher not identified], 2020.
Buscar texto completoLonguenesse, Pierre. Yeats et la scène: L'acteur et sa voix à l'Abbey Theatre de Dublin. Villeneuve d'Ascq: Presses universitaires du Septentrion, 2015.
Buscar texto completoCarlotti, Edoardo Giovanni. Le danze dei simboli: Scrittura e pratica scenica nel teatro di W.B. Yeats. Pisa: ETS, 1993.
Buscar texto completoRobbins, Ruth. The impact of gender myth on artistic production and its philosophy in the works of Yeats and Lawrence: A bibliography. [s.l.]: typescript, 1988.
Buscar texto completoMattanovich, Diethard y Brigitte Gasser. Recombinant Protein Production in Yeast. Springer New York, 2019.
Buscar texto completoBill, Roslyn M. Recombinant Protein Production in Yeast: Methods and Protocols. Humana Press, 2016.
Buscar texto completoRecombinant Protein Production In Yeast Methods And Protocols. Humana Press, 2012.
Buscar texto completoLasztity, Radomir y Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.
Buscar texto completoHalász, Anna y Radomir Lásztity. Use of Yeast Biomass in Food Production. CRC Press, 2017. http://dx.doi.org/10.1201/9780203734551.
Texto completoLasztity, Radomir y Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.
Buscar texto completoLasztity, Radomir y Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.
Buscar texto completoLasztity, Radomir y Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.
Buscar texto completoKristiansen, Bjorn. Integrated Design of a Fermentation Plant: The Production of Baker's Yeast. Wiley-VCH Verlag GmbH, 1993.
Buscar texto completoGilson, Christopher David. Production and use of alginate beads containing yeast in a novel fluidised bed bioreactor. 1992.
Buscar texto completoWiseman, A. Genetically-Engineered Proteins and Enzymes from Yeast: Production Control (Ellis Horwood Series in Molecular Biology). Chapman & Hall, 1991.
Buscar texto completoSviluppi della biotecnologia nella produzione dello Spumante classico: Atti del 4 Simposio internazionale sul vino : 16 maggio 1990-Pavia (Italia) = Progres ... in bottle sparkling wine production. Chiriotti, 1991.
Buscar texto completoGenetically-Engineered Proteins and Enzymes from Yeasts: Production Control (Ellis Horwood Books in the Biological Sciences). Ellis Horwood, Ltd., 1991.
Buscar texto completoRomano, Patrizia, Graham H. Fleet y Maurizio Ciani. Yeasts in the Production of Wine. Springer, 2019.
Buscar texto completoHube, Bernhard y Oliver Kurzai. Candida species. Editado por Christopher C. Kibbler, Richard Barton, Neil A. R. Gow, Susan Howell, Donna M. MacCallum y Rohini J. Manuel. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780198755388.003.0011.
Texto completoStaging Yeats in the Twenty-first Century: A Reception History. Edwin Mellen Pr, 2006.
Buscar texto completoDarvishi, Farshad, Mark Blenner y Rodrigo Ledesma-Amaro, eds. Synthetic Biology of Yeasts for the Production of Non-Native Chemicals. Frontiers Media SA, 2021. http://dx.doi.org/10.3389/978-2-88971-116-1.
Texto completoDarvishi, Farshad, Mark Blenner y Rodrigo Ledesma-Amaro, eds. Synthetic Biology of Yeasts for the Production of Non-Native Chemicals, 2nd Edition. Frontiers Media SA, 2021. http://dx.doi.org/10.3389/978-2-88971-324-0.
Texto completoWb Yeats The Abbey Theatre Censorship And The Irish State Adding The Halfpence To The Pence. Oxford University Press, USA, 2010.
Buscar texto completoAlwood, William Bradford, Robert James Davidson y W. A. P. Moncure. The Chemical Composition of Apples and Cider. I. the Composition of Apples in Relation to Cider and Vinegar Production. II. the Composition of Cider ... by Dominant Fermentation with Pure Yeasts. Franklin Classics Trade Press, 2018.
Buscar texto completoThe Chemical Composition of Apples and Cider. I. The Composition of Apples in Relation to Cider and Vinegar Production. II. The Composition of Cider ... by Dominant Fermentation With Pure Yeasts. Franklin Classics, 2018.
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