TY  - CHAP
AU  - Jirasak Kongkiattikajorn
ED  - Marcelino Kongo
Y1  - 2013-01-30
PY  - 2013
T1  - Potential of Fermented Sausage-Associated Lactic Acid Bacteria to Degrade Biogenic Amines During Storage
N2  - Ongoing scientific research in many parts of the world on the genomics,
proteomics and genetic engineering of LAB is increasing our understanding of
their physiology, pushing further the boundaries for their potential
applications. "Lactic Acid Bacteria - R&D for Food, Health & Livestock
Purposes" is a compilation and discussion of the outstanding scientific
research activities concerning actually and future applications of LAB. It is
directed to a vast public of readers - researcher, academics, corporate R&D,
students or just curious interested in the subject.
BT  - Lactic Acid Bacteria
SP  - Ch. 4
UR  - https://doi.org/10.5772/51302
DO  - 10.5772/51302
SN  - 
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-25
ER  -