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keyword: Lactic acid bacteria – 43 free books.
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Evaluation and Prevention of Mycotoxin Contamination and Toxicological Effects
Houda Berrada and María José Ruiz Leal, editors
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Donatella Bianca Maria Ficco and Grazia Maria Borrelli, editors
Silkworm and Silk: Traditional and Innovative Applications
Silvia Cappellozza et al. (editors)
Detection, Control and Contamination of Mycotoxins
Chiara Cavaliere et al. (editors)
Scientific Insights and Technological Advances in Gluten Free Products Development
Maria Papageorgiou and Theodoros Varzakas, editors
Daniela Gwiazdowska et al. (editors)
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Jan Oszmianski and Sabina Lachowicz-Wiśniewska, editors
Advances in Microbial Fermentation Processes
Maria Tufariello and Francesco Grieco, editors
Isidoro Garcia-Garcia et al. (editors)
New Insights into Food Fermentation
Valentina Bernini and Juliano De Dea Lindner, editors
Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
Marina Russo and Francesco Cacciola, editors
Mathematical Modeling of Biological Systems
Federico Papa and Carmela Sinisgalli, editors
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
Research on Characterization and Processing of Table Olives
Beatriz Gandul-Rojas and Lourdes Gallardo-Guerrero, editors
Sausages: Nutrition, Safety, Processing and Quality Improvement
Javier Carballo (editor)
