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Language: en
Pages: 310
Pages: 310
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteri
Language: en
Pages: 300
Pages: 300
Type: BOOK - Published: 2013-03-26 - Publisher: Springer
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteri
Language: en
Pages: 422
Pages: 422
Type: BOOK - Published: 2003-09-30 - Publisher: Springer Science & Business Media
Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene trans
Language: en
Pages: 208
Pages: 208
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
Language: en
Pages: 436
Pages: 436
Type: BOOK - Published: 1999-09-30 - Publisher: Springer Science & Business Media
Proceedings of the Sixth Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications 19-23 September 1999, Veldhoven, The Netherlands
