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.
- ISBN13 9780751400984
- Publish Date 31 December 1993
- Publish Status Active
- Publish Country GB
- Publisher Taylor & Francis Ltd
- Imprint Chapman and Hall
- Edition 1994 ed.
- Format Hardcover
- Pages 300
- Language English