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Fermented Foods, Part II: Technological Interventions
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Fermented Foods, Part I: Biochemistry and Biotechnology
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Food Traceability and Authenticity: Analytical Techniques
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Aquaculture Microbiology and Biotechnology, Volume Two
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Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering
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Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects
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Mycotoxins in Food and Beverages: Innovations and Advances, Part II
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Mycotoxins in Food and Beverages: Innovations and Advances Part I
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