Odoux Eric Grisoni Michel (13 results)

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New. pp. 420.

Condition: New.

Condition: New.

Condition: New. pp. 420.

Condition: New. In English.

Hardcover. Condition: Brand New. 1st edition. 420 pages. 9.25x6.00x1.00 inches. In Stock.

Hardback. Condition: Very Good. No Jacket. First edition. 1st 2011. Slightly better than very good condition with no wrapper. Edited by Eric Odoux and Michel Grisoni and written by 45 International Experts. Vanilla is a universally appreciated flavour that is consumed worldwide, this globally relevant resource discusses biotechnology aimed at finding novel production methods of vanilla and horticultural studies for improving yields and increasing plant resistance. Cream glazed pictorial boards. B/w photos and diagrams, a few colour photos. xxiv and 387 pages including index. Boards slightly grubby at edges. Text block very lightly grubby to top edge. Hinge next to title page is pulled but the binding is tight. Contents clean. A very nice copy. Packaged with care and promptly dispatched.…

Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Vanilla is a legacy of Mexico and, like chocolate, it is a major global delicacy representing almost a half-billion Euros in profits each year. Written under the editorial guidance of renowned field authorities Drs. Eric Odoux and Michel Grisoni, Vanilla presents up-to-date reviews on the cultivation, curing, and uses of vanilla. It provides unique and comprehensive coverage of the biology of the vanilla vine, the properties of its aromatic beans, and production processes worldwide. Written by 45 International Experts with Vast Experience in their Respective FieldsThis globally relevant resource discusses biotechnology aimed at finding novel production methods of vanilla and horticultural studies for improving yields and increasing plant resistance. It analyzes entomological issues related to pollination, studies on the chemistry and biochemistry of the curing process, and the advanced analytical chemistry needed to identify adulterations such as vanillin-spiked pods and synthetic vanillin. It also explores the relationship between fruit development anatomy and flavor quality.Vanilla is a universally appreciated flavor that is consumed worldwide. This book will no doubt serve for many years to come as the definitive resource on the topic and the standard reference for those interested in this delicate crop, including producers, flavorists, researchers, and consumers. 420 pp. Englisch.…

Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Eric Odoux graduated in biochemistry and had a career in Cirad (French Agricultural Research Centre for International Development) since 1988. He successively worked on coffee, cocoa, aromatic plants and tropical fruits processi. …

Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Vanilla is a legacy of Mexico and, like chocolate, it is a major global delicacy representing almost a half-billion Euros in profits each year. Written under the editorial guidance of renowned field authorities Drs. Eric Odoux and Michel Grisoni, Vanilla presents up-to-date reviews on the cultivation, curing, and uses of vanilla. It provides unique and comprehensive coverage of the biology of the vanilla vine, the properties of its aromatic beans, and production processes worldwide. Written by 45 International Experts with Vast Experience in their Respective FieldsThis globally relevant resource discusses biotechnology aimed at finding novel production methods of vanilla and horticultural studies for improving yields and increasing plant resistance. It analyzes entomological issues related to pollination, studies on the chemistry and biochemistry of the curing process, and the advanced analytical chemistry needed to identify adulterations such as vanillin-spiked pods and synthetic vanillin. It also explores the relationship between fruit development anatomy and flavor quality.Vanilla is a universally appreciated flavor that is consumed worldwide. This book will no doubt serve for many years to come as the definitive resource on the topic and the standard reference for those interested in this delicate crop, including producers, flavorists, researchers, and consumers.…