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Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology)

With more than 25 percent new material, this third edition provides an excellent overview of current research on the function, utilization, and nutritional aspects of lactic acid bacteria. The book showcases the scientific, commercial, and technological findings of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. It contains new chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish. It also features updated information of future research directions for the utilization of lactic acid bacteria.

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	Family & Home Lactic Acid Bacteria (Food Science and Technology) Lactic Acid Bacteria (Food Science and Technology)Publisher: Marcel Dekker Ltd \| ISBN: 082470133X \| edition 13 Feb 1998 \| CHM \| 617 pages \| 2,25 mbThis edition features expanded coverage on the taxonomy, physiology and genetic modification ...
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