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Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice

254,08 
254,08 
2025-07-31 254.0800 InStock
Nemokamas pristatymas į paštomatus per 18-22 darbo dienų užsakymams nuo 19,00 

Knygos aprašymas

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food¿based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.

Informacija

Autorius: Arjan Narbad, Wei Chen,
Leidėjas: Springer Nature Singapore
Išleidimo metai: 2018
Knygos puslapių skaičius: 320
ISBN-10: 9811315582
ISBN-13: 9789811315589
Formatas: Knyga kietu viršeliu
Kalba: Anglų
Žanras: Food and beverage technology

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