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Language: en
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Pages: 208
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
Language: en
Pages: 392
Pages: 392
Type: BOOK - Published: 2015-09-04 - Publisher: John Wiley & Sons
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years,
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2024-10-05 - Publisher: Humana
This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for a
Language: en
Pages: 738
Pages: 738
Type: BOOK - Published: 2019-04-08 - Publisher: CRC Press
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic aci
Language: en
Pages: 540
Pages: 540
Type: BOOK - Published: 2011-09-06 - Publisher: Springer Science & Business Media
Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses