Didier Montet - Böcker

Lactic Acid Bacteria in Food Biotechnology

Innovations and Functional Aspects

Lactic Acid Bacteria as Cell Factories

Synthetic Biology and Metabolic Engineering

Mycotoxins in Food and Beverages

Innovations and Advances Part I

Mycotoxins in Food and Beverages

Innovations and Advances Part I

Fermented Foods, Part I

Biochemistry and Biotechnology

Food Traceability and Authenticity

Analytical Techniques

Fermented Foods, Part II

Technological Interventions

Mycotoxins in Food and Beverages

Innovations and Advances, Part II

Mycotoxins in Food and Beverages

Innovations and Advances, Part II

Aquaculture Microbiology and Biotechnology, Volume Two

Aquaculture Microbiology and Biotechnology, Vol. 1

Fermented Foods, Part II

Technological Interventions

Fermented Foods, Part I

Biochemistry and Biotechnology

Food Traceability and Authenticity

Analytical Techniques

Aquaculture Microbiology and Biotechnology, Vol. 1