Genetics and Biotechnology of Lactic Acid Bacteria
(Sprache: Englisch)
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food...
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A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Bibliographische Angaben
- 2012, 300 Seiten, Maße: 23,5 cm, Kartoniert (TB), Englisch
- Herausgegeben von Gasson, Michael J.; de Vos, W.
- Verlag: Springer Netherlands
- ISBN-10: 9401045844
- ISBN-13: 9789401045841
Sprache:
Englisch
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