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.
| Author: Michael J. Gasson |
| Publisher: Springer |
| Publication Date: 41187 |
| Number of Pages: 300 pages |
| Binding: Science |
| ISBN-10: 9401045844 |
| ISBN-13: 9789401045841 |
Related Products
Sale 2%
Sale 12%
