Zaloguj się

Gotowe bibliografie tematyczne / Yeast Production / Książki

Kliknij ten link, aby zobaczyć inne rodzaje publikacji na ten temat: Yeast Production.

Książki na temat „Yeast Production”

Autor: Grafiati

Data publikacji: 6 września 2023

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Sprawdź 42 najlepszych książek naukowych na temat „Yeast Production”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Przeglądaj książki z różnych dziedzin i twórz odpowiednie bibliografie.

1

Bill, Roslyn M., red. Recombinant Protein Production in Yeast. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-770-5.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

2

Gasser, Brigitte, i Diethard Mattanovich, red. Recombinant Protein Production in Yeast. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9024-5.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

3

Ojamo, Heikki. Yeast xylose metabolism and xylitol production. Espoo, Finland: Technical Research Centre of Finland, 1994.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

4

Radomír, Lásztity, red. Use of yeast biomass in food production. Boca Raton: CRC Press, 1991.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

5

B, Kristiansen, i European Federation of Biotechnology. Working Party on Bioreactor Performance., red. Integrated design of a fermentation plant: The production of baker's yeast. Weinheim: VCH, 1994.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

6

Alexander, M. A. Continuous ethanol production from d-Xylose by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1987.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

7

Ayub, M. A. Z. Effects of recombination and environmental conditions on superoxide dismutase production by yeast. Manchester: UMIST, 1991.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

8

Negrete, S. Genetic and physiological studies of the production of higher alcohols by yeast. Manchester: UMIST, 1992.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

9

Gough, Suzanne. Production of Ethanol from mollasses using the Thermotolerant Yeast Strain Kluyveromyces marxiamus IMB3. [S.l: The Author], 1998.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

10

Groleau, Denis. Production d'éthanol et de polyols par fermentation avec une levure osmophhile. Ottawa: La Ministère, 1987.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

11

Simposio 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.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

12

Alan, Wiseman, red. Genetically-engineered proteins and enzymes from yeasts: Production control. New York: Ellis Horwood, 1991.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

13

Brady, Damien. Ethanol production by the thermolerant yeast strain kluyveromyces marscianus IMB3 during growth on lactose- containing media. [S.l: The Author], 1996.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

14

Keogh, 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.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

15

Romano, Patrizia, Maurizio Ciani i Graham H. Fleet, red. Yeasts in the Production of Wine. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

16

Di Blasi, Stefano, red. La ricerca applicata ai vini di qualità. Florence: Firenze University Press, 2012. http://dx.doi.org/10.36253/978-88-6655-165-2.

Pełny tekst źródła

Streszczenie:

This is a book on the state of the art of scientific research applied to the fields of viticulture, management of the foliage, manual and mechanical harvesting, vinification techniques, the use of mixed yeast cultures, malolactic fermentation and microoxygenation. It synthetically illustrates the lines of research that the Consorzio Tuscania has co-ordinated in the four-year period 2007-2010. Each of these lines of research has been conducted in liaison with some of the most important scientific institutions in the sector: CNR Ibimet, DIPROVE (University of Milan), IASMA-FEM, University of Florence (DEISTAF, DIPSA, DIBA Departments), SAIFET (University-Polytechnic of the Marches) and DISAABA (University of Sassari). The work offer useful cues for updating the production techniques for quality red wines.

Style APA, Harvard, Vancouver, ISO itp.

17

Sidorenko, Oleg. Microbiological bases of natural milk starter culture. ru: INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1150302.

Pełny tekst źródła

Streszczenie:

For the first time, the educational and methodological manual summarizes knowledge about the peculiarities of the ecology of lactobacilli of natural starter cultures of different geographical zones of Russia. Geographical races of lactobacilli and yeast of dairy national products can be a source of new, more resistant to extreme factors (including medicinal preparations) enzymes that will be in demand in biotechnology, medicine. Gives fundamentally important predictions that can be experimentally verified. The prospect of treating the microbiome of the digestive organs is shown — eliminating therapy with bacteriophages, lactotherapy instead of chemotherapy. Meets the requirements of the federal state educational standards of higher education of the latest generation. It is intended for the preparation of students of biological specialties, agricultural technologists, as well as bachelors in the profiles "Technology of production, storage and processing of animal products" and "Natural starter cultures" in the directions: 35.03.07 "Technology of production and processing of agricultural products", 19.03.03 and 19.04.03 "Food of animal origin".

Style APA, Harvard, Vancouver, ISO itp.

18

Aguayo, Pedro Alexis Baldera. Engineering yeasts for in situ production of fungal tetracyclines. [New York, N.Y.?]: [publisher not identified], 2020.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

19

Longuenesse, Pierre. Yeats et la scène: L'acteur et sa voix à l'Abbey Theatre de Dublin. Villeneuve d'Ascq: Presses universitaires du Septentrion, 2015.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

20

Carlotti, Edoardo Giovanni. Le danze dei simboli: Scrittura e pratica scenica nel teatro di W.B. Yeats. Pisa: ETS, 1993.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

21

Robbins, 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.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

22

Mattanovich, Diethard, i Brigitte Gasser. Recombinant Protein Production in Yeast. Springer New York, 2019.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

23

Bill, Roslyn M. Recombinant Protein Production in Yeast: Methods and Protocols. Humana Press, 2016.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

24

Recombinant Protein Production In Yeast Methods And Protocols. Humana Press, 2012.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

25

Lasztity, Radomir, i Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

26

Halász, Anna, i Radomir Lásztity. Use of Yeast Biomass in Food Production. CRC Press, 2017. http://dx.doi.org/10.1201/9780203734551.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

27

Lasztity, Radomir, i Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

28

Lasztity, Radomir, i Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

29

Lasztity, Radomir, i Anna Halasz. Use of Yeast Biomass in Food Production. Taylor & Francis Group, 2017.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

30

Kristiansen, Bjorn. Integrated Design of a Fermentation Plant: The Production of Baker's Yeast. Wiley-VCH Verlag GmbH, 1993.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

31

Gilson, Christopher David. Production and use of alginate beads containing yeast in a novel fluidised bed bioreactor. 1992.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

32

Wiseman, A. Genetically-Engineered Proteins and Enzymes from Yeast: Production Control (Ellis Horwood Series in Molecular Biology). Chapman & Hall, 1991.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

33

Sviluppi 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.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

34

Genetically-Engineered Proteins and Enzymes from Yeasts: Production Control (Ellis Horwood Books in the Biological Sciences). Ellis Horwood, Ltd., 1991.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

35

Romano, Patrizia, Graham H. Fleet i Maurizio Ciani. Yeasts in the Production of Wine. Springer, 2019.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

36

Hube, Bernhard, i Oliver Kurzai. Candida species. Redaktorzy Christopher C. Kibbler, Richard Barton, Neil A. R. Gow, Susan Howell, Donna M. MacCallum i Rohini J. Manuel. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780198755388.003.0011.

Pełny tekst źródła

Streszczenie:

Most pathogenic Candida species are members of the microbiota, but also cause superficial or invasive infections. C. albicans is predominant, followed by C. glabrata, C. parapsilosis, and C. tropicalis. C. albicans is polymorphic and grows as yeast, pseudohyphae, or hyphae. The cell wall has multiple functions in pathogenesis. Metabolism and nutrient up-take strategies facilitate growth in multiple niches within the host. Drug resistance is an intrinsic property of C. glabrata and C. krusei, but can be developed by C. albicans and other Candida species during antifungal therapy. Pathogenicity mechanisms include host cell attachment, invasion, and destructive activities; immune evasion; and biofilm production. A disbalanced microbiota and impaired immunity favour superficial infections, and disturbance of the mucosal barriers, together with compromised immunity, enables Candida to invade the human bloodstream and cause invasive infection. Even with antifungal therapy (e.g. azoles or echinocandins), disseminated candidiasis has a high mortality (40–50%).

Style APA, Harvard, Vancouver, ISO itp.

37

Staging Yeats in the Twenty-first Century: A Reception History. Edwin Mellen Pr, 2006.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

38

Darvishi, Farshad, Mark Blenner i Rodrigo Ledesma-Amaro, red. 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.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

39

Darvishi, Farshad, Mark Blenner i Rodrigo Ledesma-Amaro, red. 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.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

40

Wb Yeats The Abbey Theatre Censorship And The Irish State Adding The Halfpence To The Pence. Oxford University Press, USA, 2010.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

41

Alwood, William Bradford, Robert James Davidson i 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.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

42

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, 2018.

Znajdź pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!