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Bacteriocins: Production, Purification and Characterization

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

1.The use of lactic acid bacteria in foods are recommended, in that they produce bacteriocins that could inhibit the growth of spoilage and pathogenic organisms, and therefore increase the shelf life or keeping quality of such food products. 2.Food processing companies should embark on the use of bacteriocin for bio-preservation of foods which may serve as alternative to chemical preservatives/ additives in the food and dairy industries. 3.More research should be carried out on bacteriocin producing lactic acid bacteria, particularly their involvement in food preservation and enrichment.

Product Specifications
SKU :COC90038
AuthorSani Sambo Datsugwai Mohammed
LanguageEnglish
BindingPaperback
Number of Pages128
Publishing Year2013-09-15T00:00:00.000
ISBN9783659455087
Edition1 st
Book TypeMicrobiology (non-medical)
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00
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