Lactic Acid Bacteria

Microbiological and Functional Aspects, Third Edition

• Author(s): Seppo Salminen, Atte von Wright,
• Publisher: CRC Press
• Pages: 656
• ISBN_10: 0824752031
  ISBN_13: 9780824752033
  
• Language: en
• Categories: Technology & Engineering / Food Science / General ,

Description:... While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a