Michael J. Gasson
Genetics and Biotechnology of Lactic Acid Bacteria
Michael J. Gasson · 1994
על הספר
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.
פרטי הספר
- שנה
- 1994
- שפה
- English
- הוצאה
- Springer Netherlands
- מהדורות
- 1
- עמודים
- 300
- ISBN
- 9789401045841
מקור הנתונים: Wikidata
