Molecular Techniques in the Microbial Ecology of Fermented Foods
Springer New York
Chapter title |
Role of Bacterial ‘Omics’ in Food Fermentation
|
---|---|
Chapter number | 11 |
Book title |
Molecular Techniques in the Microbial Ecology of Fermented Foods
|
Published by |
Springer, New York, NY, January 2008
|
DOI | 10.1007/978-0-387-74520-6_11 |
Book ISBNs |
978-0-387-74519-0, 978-0-387-74520-6
|
Authors |
Monique Zagorec, Stéphanie Chaillou, Marie Christine Champomier-Vergès, Anne-Marie Crutz-Le Coq, Zagorec, Monique, Chaillou, Stéphanie, Champomier-Vergès, Marie Christine, Coq, Anne-Marie Crutz-Le |
Country | Count | As % |
---|---|---|
Colombia | 1 | 8% |
Ecuador | 1 | 8% |
Unknown | 10 | 83% |
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 3 | 25% |
Student > Master | 2 | 17% |
Researcher | 2 | 17% |
Professor | 1 | 8% |
Student > Doctoral Student | 1 | 8% |
Other | 2 | 17% |
Unknown | 1 | 8% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 7 | 58% |
Biochemistry, Genetics and Molecular Biology | 2 | 17% |
Chemistry | 2 | 17% |
Unknown | 1 | 8% |