Genetics and Biotechnology of Lactic Acid Bacteria
M. J. Gasson, G. F. Fitzgerald (auth.), Michael J. Gasson, Willem M. De Vos (eds.)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.
Kategorije:
Godina:
1994
Izdanje:
1
Izdavač:
Springer Netherlands
Jezik:
english
Strane:
300
ISBN 10:
9401045844
ISBN 13:
9789401045841
Fajl:
PDF, 35.98 MB
IPFS:
,
english, 1994
Preuzimanje ove knjige nije dostupno zbog žalbe vlasnika autorskih prava
Beware of he who would deny you access to information, for in his heart he dreams himself your master
File converter
Više rezultata pretrage
More benefits 
