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lievito come potenziale fonte di enzimi

lievito come potenziale fonte di enzimi

          
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About the Book

"Yeast-As A Potential Source of Enzymes" è stato progettato per servire studenti, ricercatori microbiologi, biotecnologi, scienziati del suolo, tecnologi della fermentazione e agricoltori. Questo libro fornisce un'introduzione equilibrata alle aree fondamentali e principali della microbiologia e della biotecnologia. Copre informazioni sull'isolamento, l'identificazione e lo screening dei microbi (in particolare dei lieviti psicrofili) e sulle loro potenziali applicazioni nell'industria alimentare, farmaceutica, dei detergenti e dell'agricoltura. Contiene inoltre procedure per la produzione di enzimi e la tecnologia di fermentazione. La microbiologia e le biotecnologie sono un campo in rapida ascesa per la loro importanza in diversi settori come l'agricoltura, l'industria farmaceutica, l'industria alimentare, l'ingegneria biochimica e biomedica. È per me un immenso piacere offrire questo libro ai lettori di diverse categorie. Questo libro fornisce conoscenze accurate e autentiche sui lieviti psicrofili e sui loro enzimi attivi contro il freddo. Esprimo la mia gratitudine scientifica a tutti quegli scienziati, studiosi, editori e autori di libri il cui lavoro di qualità mi ha aiutato a realizzare questo libro.


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Product Details
  • ISBN-13: 9786206651406
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Edizioni Sapienza
  • Height: 229 mm
  • No of Pages: 120
  • Spine Width: 7 mm
  • Width: 152 mm
  • ISBN-10: 6206651401
  • Publisher Date: 10 Nov 2023
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Weight: 190 gr


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