Molecular Techniques in the Microbial Ecology of Fermented Foods - Food Microbiology and Food Safety - - Books - Springer-Verlag New York Inc. - 9781441925602 - November 19, 2010
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Molecular Techniques in the Microbial Ecology of Fermented Foods - Food Microbiology and Food Safety Softcover reprint of hardcover 1st ed. 2008 edition

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With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

292 pages, 25 black & white tables, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 19, 2010
ISBN13 9781441925602
Publishers Springer-Verlag New York Inc.
Pages 280
Dimensions 150 × 220 × 10 mm   ·   412 g
Language English  
Editor Cocolin, Luca
Editor Ercolini, Danilo

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