Lactic Acid Bacteria : Microbiological and Functional Aspects, Fourth Edition
| Autor: | Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright |
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| Popis: | While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in |
| Databáze: | eBook Index |
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