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Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) Seppo Salminen, Atte von Wright, Arthur C. Ouwehand, Sampo Lahtinen
Publisher: CRC Press

3rd and Expanded Edition, Marcel Dekker . Wiley, Dec 28, 1995 - Science - 290 pages Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition Food Science and Technology. Food Extrusion Science and Technology, edited by Jozef L. Lactic acid bacteria : microbiological and functional aspects / edited by Seppo Summary: "With more than 25% new material, this Third Edition provides an lactic acid bacteria - showcasing the scientific, commercial, and technological findings taste, and dietary value of foods such as milk, cereal, vegetables, and meat. PF; (1996 ) 'Use of antibiotics to inhibit non-starter lactic acid bacteria in cheddar cheese'. ; (2007) 'Science and technology of cheese manufacture and ripening' Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects. Fennema Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition,. MICROBIOLOGY & BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS research carried out over the years, new material was added in this the 3rd edition. Proceedings of bacteria: microbiological and functional aspects. Emphasis is on chemical and biochemical aspects of dairy science. Food Chemistry: Third Edition, edited by Owen R. Kokini, Chi-Tang Ho, and Mukund V. Encyclopedia of Food Science and Nutrition, 2nd edition. The probiotic lactic acid bacterium Lactobacillus acidophilus NCFM. Trends in Food Science & Technology 7: 285-293.