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Molecular Techniques in the Microbial Ecology of Fermented Foods
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Molecular Techniques in Food Fermentation: Principles and Applications
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Altmetric BadgeChapter 2 Dairy Products
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Altmetric BadgeChapter 3 Fermented Meat Products
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Altmetric BadgeChapter 4 Sourdough Fermentations
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Altmetric BadgeChapter 5 Vegetable Fermentations
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Altmetric BadgeChapter 6 Wine Fermentation
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Altmetric BadgeChapter 7 Beer Production
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Altmetric BadgeChapter 8 Other Fermentations
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Altmetric BadgeChapter 9 Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities
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Altmetric BadgeChapter 10 Bioinformatics for DNA Sequence-based Microbiota Analyses
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Altmetric BadgeChapter 11 Role of Bacterial ‘Omics’ in Food Fermentation