Biotechnology of lactic acid bacteria : novel applications

Saved in:
Bibliographic Details
Corporate Author: John Wiley & Sons
Other Authors: Mozzi, Fernanda (Editor), Raya, Raúl R., (Editor), Vignolo, Graciela M., (Editor)
Format: eBook
Language: English
Published: Chichester, UK : Wiley Blackwell, 2016
Edition: Second edition
Subjects:
ISBN: 9781118868386
Physical Description: 1 online zdroj (xvii, 374 stran) : ilustrace

Cover

Table of contents

LEADER 02926cam a2200517 i 4500
001 86822
003 CZ ZlUTB
005 20240914105436.0
006 m o d
007 cr |n
008 150909s2016 xxka o 001 0 eng d
020 |a 9781118868386  |q (ebook) 
035 |a (OCoLC)920519683  |z (OCoLC)921032850 
040 |a N$T  |b cze  |e rda  |c N$T  |d N$T  |d OCLCO  |d YDXCP  |d DG1  |d OCLCF  |d DEBBG  |d KSU  |d MERUC  |d ZLD002 
072 7 |a 579  |x Mikrobiologie  |2 Konspekt  |9 2 
080 |a 579.86/.87  |2 MRF 
080 |a 579.67  |2 MRF 
080 |a 579.66:60  |2 MRF 
080 |a (0.034.2:08)  |2 MRF 
245 0 0 |a Biotechnology of lactic acid bacteria :  |b novel applications /  |c edited by Fernanda Mozzi, Raúl R. Raya and Graciela M. Vignolo 
250 |a Second edition 
264 1 |a Chichester, UK :  |b Wiley Blackwell,  |c 2016 
300 |a 1 online zdroj (xvii, 374 stran) :  |b ilustrace 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
505 2 |a "This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria."--Anotace vydavatele 
504 |a Obsahuje bibliografii a rejstřík 
533 |a elektronická verze Wiley 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 7 |a bakterie mléčného kvašení  |7 ph394385  |2 czenas 
650 0 7 |a potravinářská mikrobiologie  |7 ph115835  |2 czenas 
650 0 7 |a mikrobiální biotechnologie  |7 ph874632  |2 czenas 
650 0 9 |a lactic acid bacteria  |2 eczenas 
650 0 9 |a food microbiology  |2 eczenas 
650 0 9 |a mMicrobial biotechnology  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Mozzi, Fernanda  |4 edt 
700 1 |a Raya, Raúl R.,  |4 edt 
700 1 |a Vignolo, Graciela M.,  |4 edt 
710 2 |a John Wiley & Sons  |7 ko2004229870 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://onlinelibrary.wiley.com/book/10.1002/9781118868386  |y Plný text 
992 |a BK  |c EBOOK-TN  |c WILEY 
999 |c 86822  |d 86822 
993 |x NEPOSILAT  |y EIZ