Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety)
Publisher: Springer | ISBN: 038774519X | edition 2007 | PDF | 284 pages | 2,42 mb
With the application of new analytical techniques, the field of food fermentation has grown over last few years. Because of this, the approach to study bacteria in food has changed. Consequently new information is available on the structure and dynamics of microbial populations during fermented food production.