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Price Distribution

Price distribution over 48 days • 1 price levels

Days at Price

Price Analysis

Most common price: £126 (48 days, 100.0%)

Price range: £126 - £126

Price levels: 1 different prices over 48 days

Description

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.Saccharomyces cerevisiae is a species of budding yeast. It is perhaps the most useful yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model prokaryote. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5-10 micrometres in diameter. It reproduces by a division process known as budding.

Product Specifications

Format: paperback
ASIN: 6130968523
Category: Books > Subjects
Domain: Amazon UK
Release Date: 19 March 2026
Listed Since: 26 March 2015

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Saccharomyces Cerevisiae: Species, Budding, Yeast, Baking

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

Saccharomyces Cerevisiae: Species, Budding, Yeast, Baking

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Extremophilic Yeasts

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Invertase-Produktion durch Saccharomyces cerevisiae

Sorghum and Millets

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Irrigation in viticulture: Winemaking, Vitis, Annual growth cycle of grapevines, European Union wine regulations, List of wine-producing regions, Old World wine

Animal Breeding & Genetics

Ruminant Physiology: Digestion, Metabolism

Breaded Fried Foods

Культура тканей и фитохимические исследования Solanum surattense Burm. f

Bacterial Blight of Rice

Mycotoxins and Mycotoxicoses

Stabilità dei batteri lattici incapsulati nello yogurt

Grape Rootstocks and Related Species

Food Emulsification and Homogenization

Food

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Fish Viruses and Bacteria

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