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Microbial Production of L-Amino Acids
Language: English
Published by Springer-Verlag Berlin and Heidelberg GmbH & Co. K, 2003
ISBN 10: 354043383X ISBN 13: 9783540433835
£ 5.73 10% off£ 5.16
£ 14.13 shipping
Ships from France to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Très bon. Ancien livre de bibliothèque. Edition 2003. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2003. Ammareal gives back up to 15% of this item's net price to charity organizations.
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Microbial Production of L-Amino Acids (Advances in Biochemical Engineering/Biotechnology, 79).
Seller: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germany
Association Member: GIAQ ILAB VDA
Seller rating 4 out of 5 stars
2003th ed. 16 x 23 cm. 198 pages. HC Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
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Microbial Production of L-Amino Acids (Advances in Biochemical Engineering/Biotechnology)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 189.04
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Microbial Production of L-Amino Acids (Advances in Biochemical Engineering/Biotechnology, 79)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 189.04
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: New.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Taschenbuch. Condition: Neu. Microbial Production of L-Amino Acids | Robert Faurie (u. a.) | Taschenbuch | Advances in Biochemical Engineering/Biotechnology | xiii | Englisch | 2010 | Springer | EAN 9783642077753 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Condition: New. pp. 204.
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Condition: New. pp. 204.
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T. Ikeda, a Japanese chemist discovered glutamic acid as a flavoring component in seaweed ('Kon bu') and soy hydrolysates. After neutralization with caustic soda, he isolated Mono Sodium Glutamate (MSG), a flavor enhancer that represented the initial product for the company Ajinomoto. The company's name is synonymous with its first product and MSG was setting the stage for large scale production of amino acids. MSG is still today's most important amino acid and flavor enhancer. This was not only the birth of the first industrial scale amino acid production from natural raw material hydrolysates but also the fundamental process for the isolation of other amino acids. Several proteins derived from soy, corn or wheat contain only approximately 10 20% glutamic acid and glutamine whereas the residues contain many other amino acids, such as the essential ones (leucine, isoleucine, valine, threonine, methionine, lysine, phenylalanine and tryptophan) and the semi essential ones (arginine, cyst(e)ine, histidine and tyrosine). It is, however, very difficult to separate and purify all these components from the crude initial hydrolysate and therefore not surprising that the market price for those amino acids was comparably high.
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T. Ikeda, a Japanese chemist discovered glutamic acid as a flavoring component in seaweed ('Kon bu') and soy hydrolysates. After neutralization with caustic soda, he isolated Mono Sodium Glutamate (MSG), a flavor enhancer that represented the initial product for the company Ajinomoto. The company's name is synonymous with its first product and MSG was setting the stage for large scale production of amino acids. MSG is still today's most important amino acid and flavor enhancer. This was not only the birth of the first industrial scale amino acid production from natural raw material hydrolysates but also the fundamental process for the isolation of other amino acids. Several proteins derived from soy, corn or wheat contain only approximately 10 20% glutamic acid and glutamine whereas the residues contain many other amino acids, such as the essential ones (leucine, isoleucine, valine, threonine, methionine, lysine, phenylalanine and tryptophan) and the semi essential ones (arginine, cyst(e)ine, histidine and tyrosine). It is, however, very difficult to separate and purify all these components from the crude initial hydrolysate and therefore not surprising that the market price for those amino acids was comparably high.
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Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Condition: As New. Unread book in perfect condition.
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Condition: new. Questo è un articolo print on demand.
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Microbial Production of L-Amino Acids
Language: English
Published by Springer Berlin Heidelberg, 2002
ISBN 10: 354043383X ISBN 13: 9783540433835
Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This review series covers trends in modern biotechnology.All aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer scienc.
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Microbial Production of L-Amino Acids
Language: English
Published by Springer Berlin Heidelberg, 2010
ISBN 10: 3642077757 ISBN 13: 9783642077753
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This review series covers trends in modern biotechnology.All aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer scienc.
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Microbial Production of L-Amino Acids
Language: English
Published by Springer Berlin Heidelberg, Springer Berlin Heidelberg Dez 2010, 2010
ISBN 10: 3642077757 ISBN 13: 9783642077753
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T. Ikeda, a Japanese chemist discovered glutamic acid as a flavoring component in seaweed ('Kon bu') and soy hydrolysates. After neutralization with caustic soda, he isolated Mono Sodium Glutamate (MSG), a flavor enhancer that represented the initial product for the company Ajinomoto. The company's name is synonymous with its first product and MSG was setting the stage for large scale production of amino acids. MSG is still today's most important amino acid and flavor enhancer. This was not only the birth of the first industrial scale amino acid production from natural raw material hydrolysates but also the fundamental process for the isolation of other amino acids. Several proteins derived from soy, corn or wheat contain only approximately 10 20% glutamic acid and glutamine whereas the residues contain many other amino acids, such as the essential ones (leucine, isoleucine, valine, threonine, methionine, lysine, phenylalanine and tryptophan) and the semi essential ones (arginine, cyst(e)ine, histidine and tyrosine). It is, however, very difficult to separate and purify all these components from the crude initial hydrolysate and therefore not surprising that the market price for those amino acids was comparably high. 204 pp. Englisch.
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Microbial Production of L-Amino Acids
Language: English
Published by Springer Berlin Heidelberg Nov 2002, 2002
ISBN 10: 354043383X ISBN 13: 9783540433835
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T. Ikeda, a Japanese chemist discovered glutamic acid as a flavoring component in seaweed ('Kon bu') and soy hydrolysates. After neutralization with caustic soda, he isolated Mono Sodium Glutamate (MSG), a flavor enhancer that represented the initial product for the company Ajinomoto. The company's name is synonymous with its first product and MSG was setting the stage for large scale production of amino acids. MSG is still today's most important amino acid and flavor enhancer. This was not only the birth of the first industrial scale amino acid production from natural raw material hydrolysates but also the fundamental process for the isolation of other amino acids. Several proteins derived from soy, corn or wheat contain only approximately 10 20% glutamic acid and glutamine whereas the residues contain many other amino acids, such as the essential ones (leucine, isoleucine, valine, threonine, methionine, lysine, phenylalanine and tryptophan) and the semi essential ones (arginine, cyst(e)ine, histidine and tyrosine). It is, however, very difficult to separate and purify all these components from the crude initial hydrolysate and therefore not surprising that the market price for those amino acids was comparably high. 204 pp. Englisch.
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Microbial Production of L-Amino Acids
Language: English
Published by Springer, Springer Dez 2010, 2010
ISBN 10: 3642077757 ISBN 13: 9783642077753
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Amino Acid Production Processes.- Metabolic Engineering of Glutamate Production.- Biotechnological Manufacture of Lysine.- The Threonine Story.- Economic Aspects of Amino Acids Production.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 204 pp. Englisch.
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Microbial Production of L-Amino Acids
Language: English
Published by Springer, Springer Nov 2002, 2002
ISBN 10: 354043383X ISBN 13: 9783540433835
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Amino Acid Production Processes.- Metabolic Engineering of Glutamate Production.- Biotechnological Manufacture of Lysine.- The Threonine Story.- Economic Aspects of Amino Acids Production.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 204 pp. Englisch.
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Condition: New. Print on Demand pp. 204 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.
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Condition: New. Print on Demand pp. 204 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.
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Condition: New. PRINT ON DEMAND pp. 204.
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Condition: New. PRINT ON DEMAND pp. 204.
