| title | media type | ISBN-13 | year of publica- tion | other author(s) | |
|---|---|---|---|---|---|
| Bacterial Communication in Foods | Paperback | 978-1-4614-5655-1 | 2012 | ||
| Bacterial Communication in Foods | " | 978-1-4614-5657-5 | 2012 | Raffaella Di Cagno | |
| Biotecnologia dei prodotti lievitati da forno | Copertina flessibile | 978-88-08-18121-3 | 2009 | Aldo Corsetti | |
| Handbook on Sourdough Biotechnology | Paperback | 978-1-4899-9189-8 | 2015 | Michael Gänzle | |
| Handbook on Sourdough Biotechnology | Hardcover | 978-1-4614-5424-3 | 2012 | " | |
| Handbook on Sourdough Biotechnology | Paperback | 978-1-4614-5426-7 | 2012 | " | |
| The Cheeses of Italy: Science and Technology | Taschenbuch | 978-3-030-07877-5 | 2019 | ||
| The Cheeses of Italy: Science and Technology | Gebunden | 978-3-319-89853-7 | 2018 | Erasmo Neviani · Patrick Fox | |
Aldo Corsetti Marco Gobbetti · M G*** · Marc Gibot · Marc Gobbetto · Marc Gobetto · Marco Gavotti · Marco Geppetti · Marco Gobetti · Marco Gobetto · Mark Gabbott