Название: Lactic acid bacteria : microbiological and functional aspects, 4th Edition
Автор: Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright
Издательство: CRC press
Год: 2012
Формат: pdf
Страниц: 775
Размер: 18,7 МБ
Язык: English
While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.