Food Microbiology and Food Safety publishes valuable, practical, and timely resources for professionals and researchers working on microbiological topics associated with foods as well as food safety issues and problems.
Michael P. Doyle, Regents Professor and Director of the Center for Food Safety, University of Georgia, Griffin, GA, USA
Francis F. Busta, Director - National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA
Bruce R. Cords, Vice President, Environment, Food Safety & Public Health, Ecolab Inc., St. Paul, MN, USA
Catherine W. Donnelly, Professor of Nutrition and Food Science, University of Vermont, Burlington, VT, USA
Paul A. Hall, Senior Director Microbiology & Food Safety, Kraft Foods North America, Glenview, IL, USA
Ailsa D. Hocking, Chief Research Scientist, CSIRO - Food Science Australia, North Ryde, Australia
Thomas J. Montville, Professor of Food Microbiology, Rutgers University, New Brunswick, NJ, USA
R. Bruce Tompkin, Formerly Vice President-Product Safety, ConAgra Refrigerated Prepared Foods, Downers Grove, IL, USA
PCR Methods in Foods, John Maurer (Ed.) (2006) Foodborne Parasites, Ynes R. Ortega (Ed.) (2006) Viruses in Foods, Sagar Goyal (Ed.) (2006)
Molecular Techniques in the Microbial Ecology of Fermented Foods, Luca Cocolin and Danilo Ercolini (Eds.) (2008)
Luca Cocolin • Danilo Ercolini
Molecular Techniques in the Microbial Ecology of Fermented Foods
Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali University of Torino Italy
Danilo Ercolini Department of Food Science School of Biotechnological Sciences University of Naples Federico II Italy
Advisory Board for this current work:
Professor Salvatore Coppola University of Naples Frederico II Italy
Dr. Kalliopi Rantsiou University of Torino Italy
ISBN: 978-0-387-74519-0 e-ISBN: 978-0-387-74520-6
Library of Congress Control Number: 2007936620 © 2008 Springer Science+Business Media, LLC
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