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Softcover - 9789401045841
213,99 €
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Beschreibung
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.
Details
| Verlag | Springer Netherland |
| Ersterscheinung | 31. Dezember 1993 |
| Maße | 23.5 cm x 15.5 cm |
| Gewicht | 641 Gramm |
| Format | Hardcover |
| ISBN-13 | 9780751400984 |
| Auflage | 1994 |
| Seiten | 300 |
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