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Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety
Mycotoxins in fruits: microbiology, occurrence and changes during fruit processing
Human Protozoan Parasites in Molluscan Shellfish
Regulation of Human Immune and Inflammatory Responses by Dietary Fatty
Bacteria Important During Winemaking
Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans
Safety Issues Associated with Herbal Ingredients
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Food scientists in academia and industry and professional nutritionists and dieticians
- No. of pages:
- © Academic Press 2005
- 21st October 2005
- Academic Press
- Paperback ISBN:
- eBook ISBN:
- Hardcover ISBN:
"a very fine review of each of the main microorganisms that live in wine."
- Bibiana Guerra, in WINE BUSINESS MONTHLY
University of Nebraska, Lincoln, NE, USA
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