Lactic acid bacteria : microbiological and functional aspects / editors, Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright.

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully...

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Bibliographic Details

Online Access:	Full Text (via Taylor & Francis)
Other Authors:	Vinderola, Gabriel (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton : CRC Press, [2019]
Edition:	Fifth edition.
Subjects:	Lactic acid bacteria.