Michael J. Gasson
Genetics and Biotechnology of Lactic Acid Bacteria
Michael J. Gasson · 1994
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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.
Book details
- Year
- 1994
- Language
- English
- Publisher
- Springer Netherlands
- Editions
- 1
- Pages
- 300
- ISBN
- 9789401045841
Data source: Wikidata
