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  • Sara M. Ameen; Giorgia Caruso
    978-3-319-58146-0
    2017
    Edition 1
    • Elucidates the role of lactic acid and fermentation in the food industry
    • Details the chemical mechanism of food preservation by lactic acid
    • Summarises lactic acid's application in a wide range of product types: from milk and dairy products to vegetables and fruits
    • Includes supplementary material: sn.pub/extras
    • Includes supplementary material: sn.pub/extras

    €100

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