Lactic acid bacteria : microbiological and functional aspects /
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Other Authors: | , , |
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Format: | Book |
Language: | English |
Published: |
New York :
Marcel Dekker,
2004.
|
Edition: | 3rd ed. rev. and expanded. |
Series: | Food science and technology (Marcel Dekker, Inc.) ;
139. |
Subjects: | |
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245 | 0 | 0 | |a Lactic acid bacteria : |b microbiological and functional aspects / |c edited by Seppo Salminen, Atte von Wright, and Arthur Ouwehand. |
250 | |a 3rd ed. rev. and expanded. | ||
260 | |a New York : |b Marcel Dekker, |c 2004. | ||
300 | |a 633p. : |b ill. ; |c 24cm. | ||
490 | 1 | |a Food science and technology ; |v 139. | |
650 | 0 | |a Lactic acid bacteria. | |
650 | 1 | 2 | |a Lactobacillus. |
650 | 2 | 2 | |a Food Microbiology. |
700 | 1 | |a Salminen, Seppo. | |
700 | 1 | |a Wright, Atte von, |d 1952-. | |
700 | 1 | |a Ouwehand, Arthur. | |
830 | 0 | |a Food science and technology (Marcel Dekker, Inc.) ; |v 139. | |
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