http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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 manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
edited by Michael J. Gasson, Willem M. Vos.
"Originally published by Chapman & Hall in 1994."--title page verso.
Includes bibliographical references and index.