Genetics and Biotechnology of Lactic Acid Bacteria

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 manufac...

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Corporate Author: SpringerLink (Online service)
Other Authors: Gasson, Michael J. (Editor), de Vos, W. (Editor)
Format: eBook
Language:English
Published: Dordrecht Springer Netherlands 1994, 1994
Edition:1st ed. 1994
Subjects:
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Summary: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
Physical Description:XI, 300 p online resource
ISBN:9789401113403