Vasco Azevedo – författare
Visar alla böcker från författaren Vasco Azevedo. Handla med fri frakt och snabb leverans.
5 produkter
OMICS
Applications in Biomedical, Agricultural, and Environmental Sciences
Av Vasco Azevedo, Vasudeo Zambare m. fl.
E-bok, 2013
1576 kr
Lägg i varukorg
With the advent of new technologies and acquired knowledge, the number of fields in omics and their applications in diverse areas are rapidly increasing in the postgenomics era. Such emerging fields-including pharmacogenomics, toxicogenomics, regulomics, spliceomics, metagenomics, and …
OMICS
Applications in Biomedical, Agricultural, and Environmental Sciences
Av Debmalya Barh, Vasudeo Zambare m. fl.
Häftad, 2017
1336 kr
Lägg i varukorg
With the advent of new technologies and acquired knowledge, the number of fields in omics and their applications in diverse areas are rapidly increasing in the postgenomics era. Such emerging fields—including pharmacogenomics, toxicogenomics, regulomics, spliceomics, metagenomics, and …
OMICS
Applications in Biomedical, Agricultural, and Environmental Sciences
Av Debmalya Barh, Vasudeo Zambare m. fl.
Inbunden, 2013
3439 kr
Lägg i varukorg
With the advent of new technologies and acquired knowledge, the number of fields in omics and their applications in diverse areas are rapidly increasing in the postgenomics era. Such emerging fields—including pharmacogenomics, toxicogenomics, regulomics, spliceomics, metagenomics, and …
OMICS
Applications in Biomedical, Agricultural, and Environmental Sciences
Av Vasco Azevedo, Vasudeo Zambare m. fl.
E-bok, 2013
1576 kr
Lägg i varukorg
With the advent of new technologies and acquired knowledge, the number of fields in omics and their applications in diverse areas are rapidly increasing in the postgenomics era. Such emerging fields-including pharmacogenomics, toxicogenomics, regulomics, spliceomics, metagenomics, and …
Fermented Foods and Beverages
Functionalities and Nutritional Aspects
Av Ramesh C Ray, Vasco Azevedo
Inbunden, 2025
1901 kr
Lägg i varukorg
Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial …
