Starter kulture v zivilstvu.
1994
Smole Mozina S. | Raspor P.
Advantages of starter culture application in food production are presented. Protective role of lactic acid bacteria in fermented food is implicated and other possibilities for reduced - additive food production through starter culture apllication are discussed. Finally, potentials of classic selection of microorganisms and modern biotechnology involving direct genetic engineering for starter culture improvement are mentioned.
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Библиографическая информация
Эту запись предоставил Wolters Kluwer