With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. 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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With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. 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.
Imprint | Springer-Verlag New York |
Country of origin | United States |
Series | Food Microbiology and Food Safety |
Release date | November 2007 |
Availability | Expected to ship within 10 - 15 working days |
First published | 2008 |
Editors | Luca Cocolin, Danilo Ercolini |
Dimensions | 235 x 155 x 21mm (L x W x T) |
Format | Hardcover |
Pages | 280 |
Edition | 2008 ed. |
ISBN-13 | 978-0-387-74519-0 |
Barcode | 9780387745190 |
Categories | |
LSN | 0-387-74519-X |