Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities
Author:
Publisher
Oxford University Press (OUP)
Subject
Infectious Diseases,Microbiology
Link
http://academic.oup.com/femsre/article-pdf/12/1-3/253/18118750/12-1-3-253.pdf
Reference51 articles.
1. Bacterial starter cultures in food production;Hammes;Food Biotechnol.,1990
2. Health and nutritional benefits from lactic acid bacteria;Gilliland;FEMS Microbiol. Rev.,1990
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