marco gobbetti

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  1. Handbook on Sourdough Biotechnology
    Handbook on Sourdough Biotechnology
    Marco Gobbetti
    Springer New York
    Ebook
    Sofort lieferbar
    Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a ch...
    171,19 €
    Alle Preise inkl. MwSt
    In den Warenkorb Zum Merkzettel
  2. Bacterial Communication in Foods
    Bacterial Communication in Foods
    Marco Gobbetti
    Springer New York
    Ebook
    Sofort lieferbar
    It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed 'quorum sensing' (QS), a...
    53,49 €
    Alle Preise inkl. MwSt
    In den Warenkorb Zum Merkzettel
  3. The Cheeses of Italy: Science and Technology
    The Cheeses of Italy: Science and Technology
    Marco Gobbetti
    Springer International Publishing
    Ebook
    Sofort lieferbar
    This book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese...
    85,59 €
    Alle Preise inkl. MwSt
    In den Warenkorb Zum Merkzettel
  4. Handbook on Sourdough Biotechnology
    Handbook on Sourdough Biotechnology
    Marco Gobbetti
    Springer International Publishing
    Ebook
    Sofort lieferbar
    Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers fr...
    171,19 €
    Alle Preise inkl. MwSt
    In den Warenkorb Zum Merkzettel
  5. Basic Methods and Protocols on Sourdough
    Basic Methods and Protocols on Sourdough
    Marco Gobbetti
    Springer New York
    Ebook
    Sofort lieferbar
    This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapt...
    117,69 €
    Alle Preise inkl. MwSt
    In den Warenkorb Zum Merkzettel
  6. Handbook on Sourdough Biotechnology
    Handbook on Sourdough Biotechnology
    Michael Gänzle
    Springer US, Springer US
    Buch
    Bezug 11-15
    In the last few decades, many efforts have been made to exploit sourdough's potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological,...
    207,67 €
    Alle Preise inkl. MwSt | Versandkostenfrei
    In den Warenkorb Zum Merkzettel
  7. Bacterial Communication in Foods
    Bacterial Communication in Foods
    Raffaella Di Cagno
    Springer US, Springer US
    Taschenbuch
    Bezug 11-15
    It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed 'quorum sensing' (QS), a...
    64,23 €
    Alle Preise inkl. MwSt | Versandkostenfrei
    In den Warenkorb Zum Merkzettel
  8. The Cheeses of Italy: Science and Technology
    The Cheeses of Italy: Science and Technology
    Marco Gobbetti
    Springer Nature Switzerland, Springer International Publishing
    Buch
    Bezug 11-15
    The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese...
    117,69 €
    Alle Preise inkl. MwSt | Versandkostenfrei
    In den Warenkorb Zum Merkzettel
  9. The Cheeses of Italy: Science and Technology
    The Cheeses of Italy: Science and Technology
    Marco Gobbetti
    Springer International Publishing, Springer International Publishing
    Taschenbuch
    Bezug 11-15
    The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese...
    85,59 €
    Alle Preise inkl. MwSt | Versandkostenfrei
    In den Warenkorb Zum Merkzettel
  10. Handbook on Sourdough Biotechnology
    Handbook on Sourdough Biotechnology
    Michael Gänzle
    Springer International Publishing, Springer International Publishing
    Buch
    Bezug 11-15
    Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a...
    235,39 €
    Alle Preise inkl. MwSt | Versandkostenfrei
    In den Warenkorb Zum Merkzettel
  11. Basic Methods and Protocols on Sourdough
    Basic Methods and Protocols on Sourdough
    Carlo Giuseppe Rizzello
    Springer US, Springer New York
    Buch
    Bezug 11-15
    This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapt...
    195,90 €
    Alle Preise inkl. MwSt | Versandkostenfrei
    In den Warenkorb Zum Merkzettel
  12. Handbook on Sourdough Biotechnology
    Handbook on Sourdough Biotechnology
    Michael Gänzle
    Springer International Publishing, Springer Nature Switzerland
    Taschenbuch
    Print on Demand
    Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a...
    171,19 €
    Alle Preise inkl. MwSt | Versandkostenfrei
    In den Warenkorb Zum Merkzettel
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