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Abstract
This text provides information on advances in microbiology, covering such topics as: the role of norsolorinic acid in aflatoxin research; flavour compounds in cheese; the role of micro-organisms in soy sauce production; and gene transfer among bacteria in natural environments.
Praise for the Series
"No laboratory scientist, field worker or technical administrator can afford to pass it up."
--ASM NEWS
"The topics are well supported by an extensive bibliography and provide a rich source of current information."
--BIOPHARM