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Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice Wei Chen 2018 edition
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Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice
Wei Chen
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.
310 pages, 15 Illustrations, color; 27 Illustrations, black and white; IX, 310 p. 42 illus., 15 illu
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | December 5, 2018 |
| ISBN13 | 9789811315589 |
| Publishers | Springer Verlag, Singapore |
| Pages | 310 |
| Dimensions | 150 × 220 × 20 mm · 705 g |
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