Gregory A. Tucker – författare

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10 produkter

1. 

   Biochemistry of Fruit Ripening

   Av G.B. Seymour, J.E. Taylor m. fl.

   Inbunden, 1993

   3279 kr

   Lägg i varukorg

   It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech

2. 

   Enzymes in Food Processing

   Av Gregory A. Tucker, L.F.J. Woods

   Inbunden, 1996

   1643 kr

   Lägg i varukorg

   Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers …

3. 

   Molecular Biology and Biochemistry of Fruit Ripening

   Av Graham Seymour, Gregory A. Tucker m. fl.

   Inbunden, 2013

   2553 kr

   Lägg i varukorg

   A comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes.Fruits are an essential part of the human diet and contain important phytochemicals that provide protection against heart disease and cancers. Fruit …

4. 

   Molecular Biology and Biochemistry of Fruit Ripening

   Av James Giovannoni, Mervin Poole m. fl.

   E-bok, 2013

   2901 kr

   Lägg i varukorg

   A comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes. Fruits are an essential part of the human diet and contain important phytochemicals that provide protection against heart disease and cancers. Fruit …

5. 

   Molecular Biology and Biochemistry of Fruit Ripening

   Av James Giovannoni, Mervin Poole m. fl.

   E-bok, 2013

   2901 kr

   Lägg i varukorg

   A comprehensive and mechanistic perspective on fruit ripening, emphasizing commonalities and differences between fruit groups and ripening processes. Fruits are an essential part of the human diet and contain important phytochemicals that provide protection against heart disease and cancers. Fruit …

6. 

   Enzymes in Food Processing

   Av Gregory A. Tucker, L.F.J. Woods

   Häftad, 2012

   1643 kr

   Lägg i varukorg

   Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers …

7. 

   Enzymes in Food Processing

   Av L.F.J. Woods, Gregory A. Tucker

   E-bok, 2012

   2111 kr

   Lägg i varukorg

   Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers …

8. 

   Plant Hormone Protocols

   Av Jeremy A. Roberts, Gregory A. Tucker

   E-bok, 2008

   1084 kr

   Lägg i varukorg

   Established investigators from around the world describe in step-by-step detail their best techniques for the study of plant hormones and their regulatory activities. These state-of-the-art methods include contemporary approaches to identifying the biosynthetic pathways of plant hormones, …

9. 

   Biochemistry of Fruit Ripening

   Av G.B. Seymour, J.E. Taylor m. fl.

   Häftad, 2012

   3606 kr

   Lägg i varukorg

   It is over 20 years since the publication of A.c. Hulme's two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech

10. 

    Biochemistry of Fruit Ripening

    Av Gregory A. Tucker, J.E. Taylor m. fl.

    E-bok, 2012

    4555 kr

    Lägg i varukorg

    It is over 20 years since the publication of A.c. Hulme''s two volume text on The Biochemistry of Fruits and thei.r Products. Whilst the bulk of the information contained in that text is still relevant it is true to say that our understanding of the biochemical and genetic mech