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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...

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Main Authors: Chen, Wei. (Author, http://id.loc.gov/vocabulary/relators/aut), Narbad, Arjan. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2018.
Edition:1st ed. 2018.
Subjects:
Microbiology.
Food—Biotechnology.
Food Microbiology.
Food Science.
Online Access:https://doi.org/10.1007/978-981-13-1559-6

Internet

https://doi.org/10.1007/978-981-13-1559-6

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