Bacterial Communication in Foods /

Bacterial Communication in Foods /

Detalles Bibliográficos
Autores principales: Gobbetti, Marco. (Autor), Di Cagno, Raffaella. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: eBook
Lenguaje:English
Publicado: New York, NY : Springer US : Imprint: Springer, 2013.
Edición:1st ed. 2013.
Colección:SpringerBriefs in Food, Health, and Nutrition,
Materias:
Food—Biotechnology.
Bacteriology.
Microbiology.
Food Science.
Tabla de Contenidos:
  • 1. The Language
  • 2. The Phenotypes
  • 3. The Behavior in Foods
  • 4. The Probiotic Message
  • 5. The New Perspective.

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