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Genetics and Biotechnology of Lactic Acid Bacteria [electronic resource] /
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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| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Dordrecht : Springer Netherlands : Imprint: Springer,
1994
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| Subjects: | Life sciences., Human genetics., Food, Biochemistry., Animal anatomy., Life Sciences., Biochemistry, general., Human Genetics., Animal Anatomy / Morphology / Histology., Food Science., |
| Online Access: | http://dx.doi.org/10.1007/978-94-011-1340-3 |
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