Genetics and biotechnology of lactic acid bacteria /
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 manufac...
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Dordrecht :
Springer,
[1994]
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. |
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| Item Description: | "Originally published by Chapman & Hall in 1994."--title page verso. Electronic resource. |
| Physical Description: | 1 online resource (316 pages) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9789401113403 (electronic bk.) 9401113408 (electronic bk.) |