Description
Bacterial Starter Cultures for Food
Author: Gilliland Stanley E.
Language: EnglishKeywords
Starter Cultures; lactic; Lactic Streptococci; Starter Culture Bacteria; Swiss Cheese; Mixed Strain Starter; Lactis Subsp; Lactic Acid Bacteria; lactis; Semi-Dry Sausages; subsp; Bulk Starter; William E; Sandine; Fermented Dairy Products; Timothy M; Cogan; Bacterial Starter Cultures; James N; Bacus; Mixed Strain Starter Cultures; William L; Brown; Meat Starter Cultures; George W; Reinbold; Preservative Actions; H; P; Fleming; Lactis C2; R; F; McFeeters; Milk Fermentations; M; A; Daeschel; Fermented Sausage; T; Frank Sugihara; Fermented Meats; Randall K; Thunell; Cultured Food Products; Larry L; McKay; Citrate Utilization; Mixed Strain Cultures; Leuconostoc Species; Plasmid DNA; Vegetable Fermentations; Casei ATCC
· 17.8x25.4 cm · Hardback
Description
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Starter Cultures in Food Production 193.09 €