Bacterial Starter Cultures for Food
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This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians.
Format:Hardcover
Language:English
ISBN:0849356865
ISBN13:9780849356865
Release Date:October 1985
Publisher:CRC Press
Length:216 Pages
Weight:1.60 lbs.
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