Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition

3rd Edition

Seppo Salminen, Atte von Wright

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CRC Press
Published July 23, 2004
Reference - 656 Pages
ISBN 9780429146442 - CAT# KE84150

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Summary

While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a

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