Isolation And Characterization Of Bacteriocin Producing Lactic Acid Bacteria
Lactic acid bacteria (LAB) in fermented foods produce a large variety of compounds which give these products their characteristic flavor and color apart from improving its safety and quality. LAB with potential applications in food industry have been isolated from a local fermented food (budu) and c...
Saved in:
主要作者: | |
---|---|
格式: | Thesis |
語言: | English English |
出版: |
2009
|
主題: | |
在線閱讀: | http://psasir.upm.edu.my/id/eprint/5674/1/A_FBSB_2009_9.pdf |
標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|