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Molecular techniques in the microbial ecology of fermented foods

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Year: 2008
Publisher: New York, Springer
Series: Food microbiology and food safety series
Media group: Ausleihbestand
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Branch: Dauerleihe Locations: MB-70 44 Status: available Reservations: 0 Due date: Barcode: 00193330 Floor plans: Floor plan Lending note:

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Thanks to the application of methods allowing precise imaging of microbial ecology, the field of food fermentation has experienced exponential growth in the last few years. This has resulted in the availability of new information on the structure and dynamics of the microbial populations during fermented food production.
 
Molecular Methods and Microbial Ecology of Fermented Foods presents the latest findings in microbial ecology as determined by the application of molecular methods, reports the most recent advances in the field, and offers details on primers and protocols most suitable for studying specific food ecosystems. It provides analytical details and suggestions useful in research, as well as evaluation of the criticism of using novel approaches in food fermentation microbiology. This book also discusses new insights drawn from the use of bio-molecular techniques in the microbial ecology of fermented foods.

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Statement of Responsibility: Luca Cocolin ; Danilo Ercolini, editors
Year: 2008
Publisher: New York, Springer
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Classification: Search for this systematic MB-70
Subject type: Search for this subject type Monographien
ISBN: 9780387745190
ISBN (2nd): 0-387-74519-X
Description: XI, 280 S. : Ill., graph. Darst.
Series: Food microbiology and food safety series
Tags: Angewandte Mikrobiologie; Nahrungsmittel; Mikrobielle Ökologie
Participating parties: Search for this character Cocolin, Luca [Hrsg.]; Ercolini, Danilo [Hrsg.]
Language: englisch||
Footnote: Literaturangaben
Media group: Ausleihbestand