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1. 
Cover image for Bacterial Communication in Foods
Bacterial Communication in Foods
Author 
Gobbetti, Marco. author. Di Cagno, Raffaella. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(331831.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-5656-8
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2. 
Cover image for Predictive Microbiology in Foods
Predictive Microbiology in Foods
Author 
Perez-Rodriguez, Fernando. author. Valero, Antonio. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE(331795.1)
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-5520-2
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3. 
Cover image for How to Reliably Test for GMOs
How to Reliably Test for GMOs
Author 
Žel, Jana. author. Milavec, Mojca. author. Morisset, Dany. author. Plan, Damien. author. Van den Eede, Guy. author.
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-1390-5
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4. 
Cover image for Fourier Transform Infrared Spectroscopy in Food Microbiology
Fourier Transform Infrared Spectroscopy in Food Microbiology
Author 
Alvarez-Ordóñez, Avelino. author. Prieto, Miguel. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-1-4614-3813-7
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5. 
Cover image for Industrial Applications
Industrial Applications
Author 
Hofrichter, Martin. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-3-642-11458-8
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6. 
Cover image for Prebiotics and Probiotics Science and Technology
Prebiotics and Probiotics Science and Technology
Author 
Charalampopoulos, Dimitris. editor. Rastall, Robert A. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-0-387-79058-9
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7. 
Cover image for Parasiten des Fischfilets Erscheinungsbild, Biologie, Lebensmittelsicherheit
Parasiten des Fischfilets Erscheinungsbild, Biologie, Lebensmittelsicherheit
Author 
Priebe, Klaus. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-3-540-72230-4
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