Lactic acid bacteria in foodborne hazards reduction : physiology to practice
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ShareCopied to clipboardLactic acid bacteria in foodborne hazards reduction : physiology to practice is a book. It was written by Wei Chen and published by : Springer in 2018.
Key facts
- author: Wei Chen
- publication date: 2018
- book publisher: : Springer
- book series: unknown
- book subjects: Food-Microbiology, Lactic acid bacteria
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"Lactic acid bacteria in foodborne hazards reduction : physiology to practice" is one of the books by Wei Chen, books by : Springer and 2,617,384 books in our database.
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