Lactic acid bacteria in foodborne hazards reduction: physiology to practice
Auteur :
Chen, Wei / Narbad, Arjan
Éditeur :
Springer Verlag, Singapore
ISBN :
9789811315589
Date de publication :
5 déc. 2018
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
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 foodâ€based allergies.