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Springer Genetics and Biotechnology of Lactic Acid Bacteria

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Description

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.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
31 December 1993
Listed Since
14 February 2007

Barcode

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