1994
Hardback (31 Dec 1993)
Includes delivery to the United States
10+ copies available online - Usually dispatched within 7 days
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.
| ISBN: | 9780751400984 |
| Publisher: | Springer Netherlands |
| Imprint: | Springer |
| Pub date: | 31 Dec 1993 |
| Edition: | 1994 |
| DEWEY: | 589.950415 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 300 |
| Weight: | 1370g |
| Height: | 235mm |
| Width: | 155mm |
| Spine width: | 20mm |
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