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Molecular Techniques in the Microbial Ecology of Fermented Foods

indgår i Food Microbiology and Food Safety serien

Molecular Techniques in the Microbial Ecology of Fermented Foods
Bag om Molecular Techniques in the Microbial Ecology of Fermented Foods

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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780387745190
  • Indbinding:
  • Hardback
  • Sideantal:
  • 280
  • Udgivet:
  • 29. oktober 2007
  • Udgave:
  • 2008
  • Størrelse:
  • 241x158x21 mm.
  • Vægt:
  • 574 g.
  • 8-11 hverdage.
  • 24. januar 2025

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Beskrivelse af Molecular Techniques in the Microbial Ecology of Fermented Foods

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.

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