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keyword: Lactic acid bacteria – 41 free books.
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Jan Oszmianski and Sabina Lachowicz-Wiśniewska, editors
New Insights in Oral Health and Diets
Theodoros Varzakas and Maria Antoniadou, editors
Sausages: Nutrition, Safety, Processing and Quality Improvement
Javier Carballo (editor)
Research on Characterization and Processing of Table Olives
Beatriz Gandul-Rojas and Lourdes Gallardo-Guerrero, editors
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
Mathematical Modeling of Biological Systems
Federico Papa and Carmela Sinisgalli, editors
Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
Marina Russo and Francesco Cacciola, editors
New Insights into Food Fermentation
Valentina Bernini and Juliano De Dea Lindner, editors
Isidoro Garcia-Garcia et al. (editors)
Advances in Microbial Fermentation Processes
Maria Tufariello and Francesco Grieco, editors
Daniela Gwiazdowska et al. (editors)
Scientific Insights and Technological Advances in Gluten Free Products Development
Maria Papageorgiou and Theodoros Varzakas, editors
Detection, Control and Contamination of Mycotoxins
Chiara Cavaliere et al. (editors)
Silkworm and Silk: Traditional and Innovative Applications
Silvia Cappellozza et al. (editors)