Spar
Lactic Acid Bacteria: Genetics, Metabolism and Applications
heftet, 2010
Engelsk
In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed.
- Undertittel
- Proceedings of the Sixth Symposium on lactic acid bacteria: genetics, metabolism and applications, 19–23 September 1999, Veldhoven, The Netherlands
- Redaktør
- W.N. Konings, O.P. Kuipers, J.H.J. Huis in 't Veld
- Opplag
- Softcover reprint of the original 1st ed. 1999
- ISBN
- 9789048153121
- Språk
- Engelsk
- Vekt
- 310 gram
- Utgivelsesdato
- 4.12.2010
- Forlag
- Springer
- Antall sider
- 413
