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Biotechnology of Lactic Acid Bacteria: Novel Applications

Editat de Fernanda Mozzi, Rául R. Raya, Graciela M. Vignolo
Notă GoodReads:
en Limba Engleză Carte Hardback – 20 Nov 2015
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products.
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Specificații

ISBN-13: 9781118868409
ISBN-10: 1118868404
Pagini: 392
Dimensiuni: 172 x 249 x 24 mm
Greutate: 0.75 kg
Ediția: 2nd Edition
Editura: JOHN WILEY & SONS INC
Locul publicării: Chichester, United Kingdom

Public țintă

This book is an essential reference text for established researchers and scientists, doctoral and post–doctoral students, university professors and instructors, and food technologists working in food microbiology and biotechnology.