Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

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Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

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Bibliographic Details
Main Authors:	Juodeikiene, Grazina, Bartkiene, Elena, Viskelis, Pranas, Urbonaviciene, Dalia, Eidukonyte, Dalia, Bobinas, Ceslovas
Format:	Electronic Book Chapter
Language:	English
Published:	IntechOpen 2012
Subjects:	Life Sciences
Online Access:	https://www.intechopen.com/chapters/26396
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