TY  - CHAP
AU  - J. Marcelino Kongo
ED  - Marcelino Kongo
Y1  - 2013-01-30
PY  - 2013
T1  - Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments
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. 1
UR  - https://doi.org/10.5772/55937
DO  - 10.5772/55937
SN  - 
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-26
ER  -