Lactic Acid Bacteria in Foodborne Hazards Reduction

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies.

Aceasta carte ofera o imagine de ansamblu asupra bazei fiziologice a bacteriilor lactice si a aplicatiilor acestora in minimizarea riscurilor alimentare, cum ar fi agentii patogeni, poluarea cu metale grele, contaminarea cu biotoxine si alergiile pe baza de alimente.