Chapter: Bacteria Important during Winemaking

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Home > Advances in Food and Nutrition Research > Bacteria Important during Winemaking

Advances in Food and Nutrition Research |

Steve L. Taylor

Academic Press

Bacteria Important during Winemaking

Chapter Info

Authors

James P. Osborne; Charles G. Edwards

ARI Id

1665609743165_17470548

Access

Open/Free Access

Pages

139-177

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Chapters/Headings	Author(s)	Pages	Info
Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety	Mindy M. Brashears; Alejandro Amezquita; Divya Jaroni	1-31
Mycotoxins in Fruits: Microbiology, Occurrence, and Changes during Fruit Processing	S. Drusch; J. Aumann	33-78
Human Protozoan Parasites in Molluscan Shellfish	Thaddeus K. Graczyk; Leena Tamang; Halshka Graczyk	79-100
Regulation of Human Immune and Inflammatory Responses by Dietary Fatty Acids	Darshan S. Kelley; Neil E. Hubbard; Kent L. Erickson	101-138
Bacteria Important during Winemaking	James P. Osborne; Charles G. Edwards	139-177
Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans	Donald L. Palmquist; Adam L. Lock; Kevin J. Shingfield; Dale E. Bauman	179-217
Safety Issues Associated with Herbal Ingredients	Memory Elvin‐Lewis	219-313
Series Editors		ii
Contributors to volume 50		ix-x
Index		315-320
Contents		v-viii
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