0
Your cart

Your cart is empty

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Not currently available

Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (Hardcover, 4th New edition) Loot Price: R4,794
Discovery Miles 47 940
Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (Hardcover, 4th New edition): Sampo Lahtinen,...

Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (Hardcover, 4th New edition)

Sampo Lahtinen, Arthur C Ouwehand, Seppo Salminen, Atte Von Wright

 (sign in to rate)
Loot Price R4,794 Discovery Miles 47 940 | Repayment Terms: R438 pm x 12*

Bookmark and Share

Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.

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. Topics discussed in the new edition include: Revised taxonomy due to improved insights in genetics and new molecular biological techniques New discoveries related to the mechanisms of lactic acid bacterial metabolism and function An improved mechanistic understanding of probiotic functioning Applications in food and feed preparation Health properties of lactic acid bacteria The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.

General

Imprint: Crc Press
Country of origin: United States
Release date: December 2011
First published: 2011
Editors: Sampo Lahtinen • Arthur C Ouwehand • Seppo Salminen • Atte Von Wright
Dimensions: 254 x 178 x 51mm (L x W x T)
Format: Hardcover
Pages: 798
Edition: 4th New edition
ISBN-13: 978-1-4398-3677-4
Categories: Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > Bacteriology
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-4398-3677-9
Barcode: 9781439836774

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!

Partners