{"product_id":"9789811315589","title":"Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice","description":"\u003ch1\u003eLactic Acid Bacteria in Foodborne Hazards Reduction\u003c\/h1\u003e\u003ch2\u003ePhysiology to Practice\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eContributors:\u003c\/strong\u003e Chen, Wei; Narbad, Arjan\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. \u003c\/p\u003e\n\n\u003cp\u003eIt offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology. \u003c\/p\u003e\u003ch3\u003eBook Details\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e Springer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e 2018-12-05\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN-13:\u003c\/strong\u003e 9789811315589\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePages:\u003c\/strong\u003e 310\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Springer","offers":[{"title":"Default Title","offer_id":44809234677900,"sku":"9789811315589","price":152.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9789811315589.jpg?v=1768934216","url":"https:\/\/lateknightbooks.com\/products\/9789811315589","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}