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Molecular Techniques in the Microbial Ecology of Fermented Foods

Molecular Techniques in the Microbial Ecology of Fermented Foods

 

207,68 €
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Editorial:
Springer Nature B.V.
Año de edición:
2010
Materia
Microbiología (no médica)
ISBN:
9781441925602
207,68 €
IVA incluido
Disponible

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Sobre IBD

Molecular Techniques in Food Fermentation: Principles and Applications.- Dairy Products.- Fermented Meat Products.- Sourdough Fermentations.- Vegetable Fermentations.- Wine Fermentation.- Beer Production.- Other Fermentations.- Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities.- Bioinformatics for DNA Sequence-based Microbiota Analyses.- Role of Bacterial ’Omics’ in Food Fermentation.

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