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Lactic Acid Fermentation

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  • Chapter [19] http://www.w3.org/1999/02/22-rdf-syntax-ns#type http://pub2web.metastore.ingenta.com/ns/Chapter
  • Article [7] http://www.w3.org/1999/02/22-rdf-syntax-ns#type http://pub2web.metastore.ingenta.com/ns/Article
  • MicrobiologySpectrumArticle [6] http://www.w3.org/1999/02/22-rdf-syntax-ns#type http://pub2web.metastore.ingenta.com/ns/MicrobiologySpectrumArticle
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1 - 20 of 26 results

  • Genetic Tools for the Enhancement of Probiotic Properties
  • The Genomic Basis of Lactobacilli as Health-Promoting Organisms
  • Fungal Enzymes and Yeasts for Conversion of Plant Biomass to Bioenergy and High-Value Products
  • Preharvest Food Safety in Broiler Chicken Production
  • Glycolysis for Microbiome Generation
  • The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses
  • The Basics of Cheesemaking
  • Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking
  • The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses
  • Contents
  • Fecal Bacteria and Foods
  • The Beginnings of Yeast Physiology, 1850 to 1880
  • The Fermentation Pathway, 1900 to 1950
  • Louis Pasteur and the Germ Theory of Disease
  • Milk and Dairy Products
  • Chemical Preservatives and Natural Antimicrobial Compounds
  • Fermented Vegetables
  • Fermented Meat, Poultry, and Fish Products
  • Carbohydrate Fermentations
  • Genetics of Lactococci
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