Kaddeche Hadjer (63 results)

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Englisch.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. Le contenu nutritionnel de la viande en fait un terrain fertile pour la proliferation microbienne, ce qui la rend vulnerable a une putrefaction profonde. Ce phenomene est associe a la croissance acceleree des bacteries anaerobies, en particulier de Clostridium perfringens. Les produits chimiques produits par la croissance bacterienne sont responsables de la couleur et de l'odeur des viandes alterees. Les premiers signes de cet evenement sont une odeur de pourriture et un changement dans la couleur de la chair, qui devient collante. C. perfringens produit des amines biogenes, principalement la cadaverine et la putrescine, qui sont a l'origine de cette odeur desagreable. Ces conditions ont entraine l'elimination de ces elements de la consommation des gens puisque les proteines dans la viande se degradent, conduisant a la production d'amines biogenes, qui sont des composes hautement toxiques. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 72 pp. Spanisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds.…

Paperback. Condition: new. Paperback. The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Condition: new. Paperback. The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The nutritional content of meat makes it a fertile breeding ground for microbial growth, which makes it susceptible to deep putrefaction. This phenomenon is associated with the accelerated growth of anaerobic bacteria, particularly Clostridium perfringens. The chemicals produced by bacterial growth are responsible for the color and odor of spoiled meat. The first signs of this process are a rotten odor and a change in the color of the meat, which becomes sticky. C. perfringens produces biogenic amines, primarily cadaverine and putrescine, which are responsible for this unpleasant odor. These conditions have led to the removal of such products from the food supply, as the proteins in the meat degrade, leading to the production of biogenic amines, which are highly toxic compounds. 68 pp. Englisch.…

Taschenbuch. Condition: Neu. Contribution to the Assessment of Meat Deterioration | Study of Deep Putrefaction Induced by Clostridium perfringens | Hadjer Kaddeche (u. a.) | Taschenbuch | Englisch | 2026 | Our Knowledge Publishing | EAN 9786630312393 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 84 pp. Französisch.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - El contenido nutricional de la carne la convierte en un caldo de cultivo para la proliferación microbiana, lo que la hace vulnerable a una putrefacción profunda. Este fenómeno está asociado al crecimiento acelerado de bacterias anaeróbicas, en particular de Clostridium perfringens. Las sustancias químicas generadas por el crecimiento bacteriano son las responsables del color y el olor de las carnes en mal estado. Los primeros indicios de este proceso son un olor a podrido y un cambio en el color de la carne, que se vuelve pegajosa. C. perfringens produce aminas biogénicas, principalmente cadavérina y putrescina, que son las responsables de este olor desagradable. Estas condiciones han llevado a la retirada de estos productos del consumo humano, ya que las proteínas de la carne se degradan, lo que da lugar a la producción de aminas biogénicas, que son compuestos altamente tóxicos.…

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. Il contenuto nutrizionale della carne la rende un terreno fertile per la proliferazione microbica, rendendola vulnerabile a una putrefazione profonda. Questo fenomeno e associato alla crescita accelerata dei batteri anaerobici, in particolare del Clostridium perfringens. Le sostanze chimiche prodotte dalla proliferazione batterica sono responsabili del colore e dell'odore delle carni alterate. I primi segni di questo processo sono un odore di marciume e un cambiamento nel colore della carne, che diventa vischiosa. Il C. perfringens produce ammine biogene, principalmente cadaverina e putrescina, che sono all'origine di questo odore sgradevole. Queste condizioni hanno portato all'esclusione di tali prodotti dal consumo umano, poiche le proteine presenti nella carne si degradano, determinando la produzione di ammine biogene, che sono composti altamente tossici. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…