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Book Chapters
| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Book Chapter
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Chapter 36 - Surface Mold–Ripened CheesesCheese, 2017, p.911-9282017 Elsevier Ltd ;ISBN: 9780124170124 ;ISBN: 9780124170179 ;ISBN: 012417017X ;ISBN: 0124170129 ;DOI: 10.1016/B978-0-12-417012-4.00036-3Full text available |
| 2 |
Material Type: Book Chapter
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Surface Mold-Ripened CheesesCheese, 2017, p.1-12017 ;ISBN: 9780124170124 ;ISBN: 0124170129 ;EISBN: 9780124170179 ;EISBN: 012417017X ;DOI: 10.1016/B978-0-12-417012-4.00036-3 ;OCLC: 987696606Full text available |
| 3 |
Material Type: Book Chapter
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Actinomycetes, Yeast (Thermally Monomorphic), and Yeast‐like OrganismsAtlas of Clinically Important Fungi, 2017, p.17-622017 John Wiley & Sons, Inc. ;ISBN: 1119069661 ;ISBN: 9781119069669 ;EISBN: 1119069726 ;EISBN: 9781119069720 ;DOI: 10.1002/9781119069720.ch4Full text available |
| 4 |
Material Type: Book Chapter
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Chemoenzymatic Synthesis of Natural Products and Bioactive CompoundsMicrobial Reagents in Organic Synthesis, p.135-147Springer Science+Business Media Dordrecht 1992 ;ISSN: 1389-2185 ;ISBN: 9401050783 ;ISBN: 9789401050784 ;EISBN: 9789401124447 ;EISBN: 9401124442 ;DOI: 10.1007/978-94-011-2444-7_11Full text available |
| 5 |
Material Type: Book Chapter
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Stereocontrolled Reduction of β-Ketoesters with Geotrichum CandidumMicrobial Reagents in Organic Synthesis, p.421-440Springer Science+Business Media Dordrecht 1992 ;ISSN: 1389-2185 ;ISBN: 9401050783 ;ISBN: 9789401050784 ;EISBN: 9789401124447 ;EISBN: 9401124442 ;DOI: 10.1007/978-94-011-2444-7_34Full text available |
| 6 |
Material Type: Book Chapter
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Omega-3 Fatty Acid Concentrates: a Review of Production TechnologiesSeafoods — Quality, Technology and Nutraceutical Applications, p.157-174Springer-Verlag Berlin Heidelberg 2002 ;ISBN: 9783642076350 ;ISBN: 3642076351 ;EISBN: 9783662098363 ;EISBN: 3662098369 ;DOI: 10.1007/978-3-662-09836-3_14Full text available |
| 7 |
Material Type: Book Chapter
|
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Flavour and texture in soft cheeseMicrobiology and Biochemistry of Cheese and Fermented Milk, p.193-206Chapman & Hall 1997 ;ISBN: 1461284279 ;ISBN: 9781461284277 ;EISBN: 1461311217 ;EISBN: 9781461311218 ;DOI: 10.1007/978-1-4613-1121-8_5Full text available |
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