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Molecular Techniques in the Microbial Ecology of Fermented Foods - Bog

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:
  • 9781441925602
  • Indbinding:
  • Paperback
  • Sideantal:
  • 280
  • Udgivet:
  • 19. November 2010
  • Udgave:
  • 12008
  • Vægt:
  • 451 g.
  • 2-3 uger.
  • 23. Juli 2024

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Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

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.

Brugerbedømmelser af Molecular Techniques in the Microbial Ecology of Fermented Foods



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