Editors:
- Presents insights into microbial ecology of fermented foods
- Discuss the applications of molecular methods in relation to studying fermentation
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Microbiology and Food Safety (FMFS)
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Table of contents (11 chapters)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, University of Torino, Italy
Luca Cocolin
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Department of Food Science School of Biotechnological Sciences, University of Naples Federico II, Italy
Danilo Ercolini
Bibliographic Information
Book Title: Molecular Techniques in the Microbial Ecology of Fermented Foods
Editors: Luca Cocolin, Danilo Ercolini
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-0-387-74520-6
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2008
Hardcover ISBN: 978-0-387-74519-0Published: 09 November 2007
Softcover ISBN: 978-1-4419-2560-2Published: 19 November 2010
eBook ISBN: 978-0-387-74520-6Published: 15 December 2007
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: XII, 280
Topics: Industrial and Production Engineering, Biotechnology, Microbiology, Food Science