Enzymatic synthesis of the fruit flavor using LIPASE: Enzymatic Synthesis & Optimization of Fruit Flavor using LIPASE (Triacylglycerol acylhydrolases) as Enzyme - Image 1

£43.00

LAP Lambert Academic Publishing Enzymatic synthesis of the fruit flavor using LIPASE: Enzymatic Synthesis & Optimization of Fruit Flavor using LIPASE (Triacylglycerol acylhydrolases) as Enzyme

Name: Enzymatic synthesis of the fruit flavor using LIPASE: Enzymatic Synthesis & Optimization of Fruit Flavor using LIPASE (Triacylglycerol acylhydrolases) as Enzyme
Brand: LAP Lambert Academic Publishing
Price: 43.0 GBP
Availability: InStock

Engineering & Technology

Price data last checked 87 day(s) ago - refreshing...

View at Amazon

We'll watch every seller, every day. One email when your price arrives.

It has never been this cheap. We have no record of a lower price.

£43 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 4 days • 4 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 4 days • 1 price levels

Days at Price

Price Analysis

Most common price: £43 (4 days, 100.0%)

Price range: £43 - £43

Price levels: 1 different prices over 4 days

Product Specifications

Brand: LAP Lambert Academic Publishing
Format: Paperback
ASIN: 384542110X
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology
Domain: Amazon UK
Release Date: 25 August 2011
Listed Since: 29 August 2011

Barcode

No barcode data available

LAP Lambert Academic Publishing Enzymatic synthesis of the fruit flavor using LIPASE: Enzymatic Synthesis & Optimization of Fruit Flavor using LIPASE (Triacylglycerol acylhydrolases) as Enzyme

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Product Specifications

Barcode

Similar Products You Might Like

Inhibition of Protein Glycation by Fruit Pericarp-An In Vitro Study

Fruits: A compilation of selected native and exotic fruits

Food Processing Industry in India: Fruit Processing Industry in Andhra Pradesh,India

Cold-active microbial proteases and their biotechnological potential: Isolation, purification and characterization of cold-active microbial proteases and their biotechnological applications

Role of Polygalacturonases in Fruit Ripening Process: Species and Seasonal Variations

Analysis of Biochemical Components in Fruits and Vegetables: “A Practical Manual for Analysis of Biochemical Components in Fruits and Vegetables”

Fruits and Vegetables as Nutraceutical: Nature's Medicine

A Multi-Dimensional Approach Towards the Novel Bacterial Asparaginase

Horticultural products technology: Processing and industrialization of fruits and vegetables

The 2016-2021 Outlook for Natural and True Flavoring Extracts, Emulsions, and Other Liquid Flavors in Containers of Maximum 8 Ounces in Japan

The Role of P300-Dependent MYC Acetylation in MYC Functions

Production of Thermostable Beta-Galactosidase from Thermophilic Fungi: Efficient Lactose Hydrolysis by a Neutral Beta-Galactosidase Secreted by Thermomyces lanuginosus

Textual Content Localization in Video Databases: A Caption Detection Technique

Shelf-life Enhancement of Papaya with Aloe Vera and Development of Jam

Potential Biotechnological Use of Alkaline Protease Producing Bacteria: Leather Industry, Detergent and Dye Degradation

The Use of Learners’ First Language in English Classrooms: Learners’ and Teachers’ Attitudes

Stem Bromelain: In-silico Analysis For Stability And Modification

Financial Analysis of Middle-Sized Company: Controlling the viability and the future development of your business

Innovations in Food Processing Industry

Intentional, Incidental Word Learning in Global & Analytic Learners

New Therapeutic Agents from Pakistan: Antioxidant & Enzyme Inhibitory Potential of Compounds from Pakistani Plants and Tetraketones as Lipoxygenase Inhibitor

Mass Modeling of Egg and Fruits: For Automated Sorting Systems

Enzyme pretreatment and saccharification of EFB for ethanol production: Pretreatment and saccharification of empty fruit bunches using enzymes: statistical optimization approach

Технология переработки плодов и орехов: Proekt po sodejstwiü ustojchiwomu uprawleniü zemel'nymi resursami po nedrewesnym lesnym produktam w Central'noj Azii