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Yeast Biotechnology 3.0 - Bok - Inbunden

Yeast Biotechnology 3.0 - Bok - Inbunden

Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers' yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers' yeast has been a cornerstone..

SEK 727.00
1

Yeast Biotechnology 2.0 - Bok - Häftad

Yeast Biotechnology 2.0 - Bok - Häftad

ca. 200 words; this text will present the book in all promotional forms (e.g. flyers). Please describe the book in straightforward and consumer-friendly terms.[Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers’ or bakers’ yeast) is the yeast species that is surely the most exploited by..

SEK 687.00
1

Practice Test for the KBIT 2 - Bok av Test Tutor Publishing - Häftad

Practice Test for the KBIT 2 - Bok av Test Tutor Publishing - Häftad

The Test Tutor's Practice Test for the KBIT-2 is a 100-page workbook with true-to-test practice questions written by test experts. It contains 160 practice questions divided into three test areas, details about how the test is administered and scored, and content appropriate for children ages 4 to 12. The Kaufman Brief Intelligence Test/KBIT-2 measures verbal and non-verbal intelligence in individuals from ages 4 through 90 years. It is administered to individuals, not groups, by a counseling or..

SEK 890.00
1

Apple Yeast Additive in Holstein High Yielding Cows - Bok av Daniel Díaz Plascencia - Häftad

Apple Yeast Additive in Holstein High Yielding Cows - Bok av Daniel Díaz Plascencia - Häftad

This research consists of three experiments whose objective was the evaluation of different substrates and yeast strains obtained from the fermentation of apple by-products. The first work consisted of the development of a yeast inoculum, using aerators to evaluate eight treatments, using different levels of ground apple, cane molasses and two yeast strains, Saccharomyces cerevisiae and Kluyveromyces lactis. The second work consisted of evaluating the in vitro fermentation behavior of eight yeast..

SEK 936.00
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