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Wenn Sie die Biochemie im Großen und Ganzen verstehen wollen, ohne Unmengen von Details auswendig zu lernen, sind Sie hi
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Ideal for readers encountering biochemistry for the first time, Garrett and Grisham�s BIOCHEMISTRY, Seventh Edition, mak
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It's the summation of 10+ years of working with clients and 15+ years of training. Relearn the principles that the
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Building muscle is the ideal next step after finishing this program. That means eating more calories, which means there’
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This book provides the latest comprehensive methods for isolation and other novel techniques for marine product developm
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Biogenic toxins are fascinating natural products characterized by an enormous diversity of chemical structures and pharm
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Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds
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Corrosion causes great losses to the economy every year. Microbial-influenced corrosion (MIC) is important for maritime,
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The enzymology of milk and other products is of enormous significance for the production and quality of almost every dai
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Vitamins as Nutraceuticals The book examines the development of nutraceutical products featuring maximizing the vitamin
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This book provides an up-to-date overview of key areas of ageing research and bridges the gap between the subcellular ev
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This SpringerBrief explores unconventional functions of eight different transcription factors and concludes with a discu
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Biosurfactants: Research and Development provides a thorough overview of biosurfactant research and development across a
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Developments and Applications of Enzymes from Thermophilic Microorganisms extensively presents the industrial applicatio
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Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body wei
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This book focuses on the different compounds (polyphenols, sterols, alkaloids terpenes) that arise from the secondary me
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First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and fille
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