Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products
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| Main Authors: | , , , , , |
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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2012
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| Subjects: | |
| Online Access: | https://www.intechopen.com/chapters/26396 |
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| _version_ | 1839563522000814080 |
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| author | Juodeikiene, Grazina Bartkiene, Elena Viskelis, Pranas Urbonaviciene, Dalia Eidukonyte, Dalia Bobinas, Ceslovas |
| author_facet | Juodeikiene, Grazina Bartkiene, Elena Viskelis, Pranas Urbonaviciene, Dalia Eidukonyte, Dalia Bobinas, Ceslovas |
| author_sort | Juodeikiene, Grazina |
| collection | InTech Open eBooks |
| description | None |
| doi_str_mv | 10.5772/30692 |
| first_indexed | 2025-08-04T21:54:44Z |
| format | Electronic Book Chapter |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>InTech-26396</identifier><datestamp>2012-01-20</datestamp>
<dc:title>Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products</dc:title>
<dc:creator>Grazina Juodeikiene</dc:creator>
<dc:creator>Elena Bartkiene</dc:creator>
<dc:creator>Pranas Viskelis</dc:creator>
<dc:creator>Dalia Urbonaviciene</dc:creator>
<dc:creator>Dalia Eidukonyte</dc:creator>
<dc:creator>Ceslovas Bobinas</dc:creator>
<dc:subject>Life Sciences</dc:subject>
<dc:description>None</dc:description>
<dc:publisher>IntechOpen</dc:publisher>
<dc:date>2012-01-20</dc:date>
<dc:type>Chapter, Part Of Book</dc:type>
<dc:identifier>https://www.intechopen.com/chapters/26396</dc:identifier>
<dc:identifier>doi:10.5772/30692</dc:identifier>
<dc:language>en</dc:language>
<dc:relation>ISBN:978-953-307-820-5</dc:relation>
<dc:rights>https://creativecommons.org/licenses/by/3.0/</dc:rights>
<dc:source>https://www.intechopen.com/books/584 ; Advances in Applied Biotechnology</dc:source>
</oai_dc:dc> |
| id | InTech-26396 |
| institution | Matheson Library |
| isbn | 978-953-307-820-5 |
| language | English |
| last_indexed | 2025-08-04T21:54:44Z |
| publishDate | 2012 |
| publisher | IntechOpen |
| record_format | intech |
| spelling | InTech-263962012-01-20 Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products Grazina Juodeikiene Elena Bartkiene Pranas Viskelis Dalia Urbonaviciene Dalia Eidukonyte Ceslovas Bobinas Life Sciences None IntechOpen 2012-01-20 Chapter, Part Of Book https://www.intechopen.com/chapters/26396 doi:10.5772/30692 en ISBN:978-953-307-820-5 https://creativecommons.org/licenses/by/3.0/ https://www.intechopen.com/books/584 ; Advances in Applied Biotechnology |
| spellingShingle | Life Sciences Juodeikiene, Grazina Bartkiene, Elena Viskelis, Pranas Urbonaviciene, Dalia Eidukonyte, Dalia Bobinas, Ceslovas Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products |
| title | Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products |
| title_full | Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products |
| title_fullStr | Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products |
| title_full_unstemmed | Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products |
| title_short | Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products |
| title_sort | fermentation processes using lactic acid bacteria producing bacteriocins for preservation and improving functional properties of food products |
| topic | Life Sciences |
| url | https://www.intechopen.com/chapters/26396 |
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