Автор: Hill, Annie Название: Brewing Microbiology ISBN: 032399606X ISBN-13(EAN): 9780323996068 Издательство: Elsevier Science Цена: 35202.00 р. Наличие на складе: Нет в наличии.
Please note this version is for student and bookstore purchases; instructors should order 9780815345145 for examination and desk copy requests.
As with the first edition, this new edition of Living in a Microbial World is written for students taking a general microbiology course, or a microbiology-based course for non-science majors. The conversational style and use of practical, everyday examples make the essential concepts of microbiology accessible to a wide audience. While using this approach, the text maintains scientific rigor with clear explanations spanning the breadth of microbiology, including health, evolution, ecology, food production, biotechnology, and industrial processes.
Each chapter contains a series of case studies based on microbiology in the news, in history, and in literature. There are questions at the end of each case study and the end of each chapter, as well as an online quiz with help on answering the questions. The text, questions, and cases have been updated to reflect the changing influence of microbiology in the world today, from the microbiome, to new disease outbreaks (Ebola and Zika) and antibiotic resistance, to new biotechnology tools (CRISPR-Cas).
Living in a Microbial World, Second Edition is additionally supported by the Garland Science Learning System. This homework platform is designed to evaluate and improve student performance and allows instructors to select assignments on specific topics and review the performance of the entire class, as well as individual students, via the instructor dashboard. Students receive immediate feedback on their mastery of the topics, and will be better prepared for lectures and classroom discussions. The user-friendly system provides a convenient way to engage students while assessing progress. Performance data can be used to tailor classroom discussion, activities, and lectures to address students' needs precisely and efficiently. For more information and sample material, visit http: //garlandscience.rocketmix.com/.
Living in a Microbial World, Second Edition comes with a full range of supplements:
The Garland Science Learning System
Images available in PowerPoint and JPEG
Testbank
Online quiz with answers and feedback
Extra modules
Help answering the end-of-chapter questions
Animations
Media guide
Online glossary
Автор: Willey Joanne, Sandman Kathleen, Wood Dorothy Название: Prescott`s microbiology.12 ed.ISE ISBN: 1265123039 ISBN-13(EAN): 9781265123031 Издательство: McGraw-Hill Рейтинг: Цена: 9419.00 р. 10466.00-10% Наличие на складе: Есть (1 шт.) Описание: The author team of Prescott's Microbiology continues to provide a modern approach to microbiology using evolution as a framework. This new 12th edition integrates impactful new changes to include a fresh new design to engage students and important content updates including SARS-CoV-2 and COVID-19 which are prominently featured, taxonomic schemes that have been extensively revised, recent epidemiological data, and mRNA vaccines which just scrapes the surface of this new edition.
Автор: Nester Eugene W Название: Microbiology: A Human Perspective ISBN: 0071316132 ISBN-13(EAN): 9780071316132 Издательство: McGraw-Hill Цена: 8921.00 р. Наличие на складе: Поставка под заказ.
Описание: Appropriate for the non-major/allied health student, this text carefully and clearly explains microbiology, providing a strong foundation in the fundamental concepts. With its concise and readable style, Microbiology: A Human Perspective offers coverage of the most current concepts, including recent advances in immunology and genomics, while also ensuring that students have the knowledge and mastery of the fundamentals necessary to understand the advances of the future. A body systems approach is used in the coverage of diseases.
Автор: WILLEY Название: Prescott`s Microbiology ISBN: 9814581569 ISBN-13(EAN): 9789814581561 Издательство: McGraw-Hill Рейтинг: Цена: 4300.00 р. 6143.00-30% Наличие на складе: Есть (1 шт.) Описание: Providing a balanced, comprehensive introduction to all major areas of microbiology, this title is suitable for microbiology majors and mixed majors courses. It introduces a number of pedagogical elements designed to facilitate student learning.
Автор: Benson KL Название: Industrial Microbiology ISBN: 8123929145 ISBN-13(EAN): 9788123929149 Издательство: CBS India Рейтинг: Цена: 14630.00 р. 20900.00-30% Наличие на складе: Есть (1 шт.)
Автор: Graham G. Stewart Название: Distilling and Brewing Yeast ISBN: 3319691244 ISBN-13(EAN): 9783319691244 Издательство: Springer Рейтинг: Цена: 30745.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium.
Автор: Jennifer Raga Название: Brewing Technology: Quality and Production ISBN: 1774690276 ISBN-13(EAN): 9781774690277 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 24671.00 р. Наличие на складе: Поставка под заказ.
Описание: This book offers an overview of brewing technology, brewing materials and its processing, chemistry and biology of brewing, along with the various components of beer, alcohol and methods for measurement. This book further sheds light on the advances in vinegar production and the challenges in brewing industry
Автор: Boulton Название: Encyclopedia of Brewing ISBN: 1405167440 ISBN-13(EAN): 9781405167444 Издательство: Wiley Рейтинг: Цена: 30088.00 р. Наличие на складе: Поставка под заказ.
Название: Handbook Of Brewing 3E ISBN: 1498751911 ISBN-13(EAN): 9781498751919 Издательство: Taylor&Francis Рейтинг: Цена: 44405.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.
Автор: Mosher Michael, Trantham Kenneth Название: Brewing Science: A Multidisciplinary Approach ISBN: 3030734188 ISBN-13(EAN): 9783030734183 Издательство: Springer Цена: 9781.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process.
Автор: Mosher Название: Brewing Science: A Multidisciplinary Approach ISBN: 3030734218 ISBN-13(EAN): 9783030734213 Издательство: Springer Рейтинг: Цена: 9781.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. As a truly comprehensive introduction to brewing science, Brewing Science: A Multidisciplinary Approach, Second Edition walks students through the entire spectrum of the brewing process.
Автор: Stewart Graham G. Название: Brewing and Distilling Yeasts ISBN: 331988719X ISBN-13(EAN): 9783319887197 Издательство: Springer Рейтинг: Цена: 39130.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences during the production of beer and distilled products (potable and industrial) are discussed. This Handbook includes a review of relevant historical developments and achievements in this field, the basic yeast taxonomy and biology, as well as fundamental and practical aspects of yeast cropping (flocculation), handling, storage and propagation. Yeast stress, vitality and viability are also addressed together with flavor production, genetic manipulation, bioethanol formation and ethanol production by non-Saccharomyces yeasts and a Gram-negative bacterium. This information, and a detailed account of yeast research and its implications to both the brewing and distilling processes, is a useful resource to those engaged in fermentation, yeast and their many products and processes.
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