Lactic Acid Bacteria Microbiological and Functional Aspects Fourth Edition

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Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (repost)
English | 2012 | ISBN: 1439836779 | 798 pages | PDF | 8,1 MB

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.

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Tags: Aspects, Fourth, Functional, Bacteria
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