Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice /

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 effect...

Full description

Bibliographic Details

Main Author:	Chen, Wei (Author)
Format:	Electronic eBook
Language:	English
Published:	Singapore : Springer Singapore , 2018.
Edition:	1st ed. 2018.
Subjects:	Microbiology. Food-Biotechnology.
ISBN:	9789811315596
Online Access:
Tags:	Add Tag No Tags, Be the first to tag this record!