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Correction: Transcriptome analysis of <i>Pseudomonas syringae</i> pv. tomato DAPP-PG 215 in response to silver nanoparticles exposure. [PDF]
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International Journal of Food Microbiology, 2000
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the ...
Martin R Adams, Maurice O Moss
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This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the ...
Martin R Adams, Maurice O Moss
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2015
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition ...
Martin R. Adams +2 more
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Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition ...
Martin R. Adams +2 more
openaire +2 more sources
Nature Microbiology, 2016
Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
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Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
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Microbiology of Fermented Foods
2017Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. This chapter addresses fermented foods commonly known around the world as well as many that are locally produced. It highlights microbiological diversity of these foods.
Sengun I.Y., Doyle M.P.
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2009
This FISH application guide provides an overview of the principles and the basic techniques of fluorescence in situ hybridization (FISH) and primed in situ hybridization (PRINS), which are successfully used to study many aspects of genomic behavior and alterations.
Bottari B. +3 more
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This FISH application guide provides an overview of the principles and the basic techniques of fluorescence in situ hybridization (FISH) and primed in situ hybridization (PRINS), which are successfully used to study many aspects of genomic behavior and alterations.
Bottari B. +3 more
openaire +3 more sources
2016
Food microbiology : in human health and disease , Food microbiology : in human health and disease , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید ...
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Food microbiology : in human health and disease , Food microbiology : in human health and disease , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید ...
openaire +1 more source