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When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
579.67 --- 663 --- #abib:almm --- Food microbiology --- Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- 663 Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- 579.67 Food microbiology --- Microbiology. --- Food—Biotechnology. --- Food Science. --- Microbial biology --- Biology --- Microorganisms --- Food handling. --- Food --- Fermentation. --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- Sanitary microbiology --- Food sanitation --- Handling of food --- Sanitation, Household --- Bacteriology --- Fermentation
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Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.
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On 2 April 2013, the United Nations General Assembly adopted the Arms Trade Treaty and on 24 December 2014, it entered into force. This marked the end of a long road towards achieving the first global treaty regulating the international trade in conventional arms and preventing their illicit trade and diversion. This book offers readers a concise and workable insight into each of the Articles of this important legal instrument, as well as its negotiation and scope of application. It brings together renowned state practitioners, legal academics and non-governmental expert analysts with different perspectives and backgrounds, many of whom were directly involved in the negotiation of the Treaty itself. The Arms Trade Treaty will provide a comprehensive commentary to guide academics, officials, diplomats and others in the implementation of the Treaty.
Law of treaties --- Law of armed conflicts. Humanitarian law --- Polemology --- wapenhandel
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