More Books:

Chemical Microbiology
Language: en
Pages: 312
Authors: Anthony H. Rose
Categories: Science
Type: BOOK - Published: 2013-12-01 - Publisher: Springer

Books about Chemical Microbiology
Chemical Microbiology Part B
Language: en
Pages: 392
Authors: Anthony H. Rose
Categories: Science
Type: BOOK - Published: 2022-04-02 - Publisher: Academic Press

Chemical Microbiology, Part B, Volume 665, the latest release in the Methods of Enzymology series, highlights new advances in the field, including comprehensive chapters on the Application of Antibiotic-derived Fluorescent Probes to Bacterial Studies, Metabolomic approaches for enzyme function and pathway discovery in bacteria, Adding a diazo-transfer reagent to culture
Chemical Tools in Microbiology 1
Language: en
Pages: 306
Authors: Anthony H. Rose
Categories: Science
Type: BOOK - Published: 2022-04-01 - Publisher: Academic Press

Clinical Microbiology, Volume 664 in the Methods in Enzymology series, highlights new advances in the field with this new volume presenting interesting chapters on a variety of topics, including Synthesis of chemical probes to study bacterial adenylating enzymes, Fluoroquinolone-derived fluorescent probes for studies of bacterial penetration and efflux, Combining informatics
Cheese: Chemistry, Physics and Microbiology
Language: en
Pages: 456
Authors: Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Categories: Technology & Engineering
Type: BOOK - Published: 2004-08-04 - Publisher: Elsevier

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.
Cheese: Chemistry, Physics and Microbiology
Language: en
Pages: 577
Authors: P. F. Fox
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second