Genetics and Biotechnology of Lactic Acid Bacteria

Genetics and Biotechnology of Lactic Acid Bacteria edited by Michael J. Gasson, W. de Vos.

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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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Gasson, Michael J. (Editor), de Vos, W. (Editor)
Format: eBook
Language:English
Published: Dordrecht : Springer Netherlands : Imprint: Springer, 1994.
Edition:1st ed. 1994.
Series:Springer eBook Collection.
Subjects:
Biochemistry.
Human genetics.
Animal anatomy.
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
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Call Number: E-Book
Status: Available

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