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Lactic acid bacteria are part of normal body flora and also play key roles in the production of fermented foods and beverages; they are therefore of importance in the dairy, meat, vegetable, bread, wine and animal feed industries. This book presents detailed abstracts of lectures and posters presented at the Lactic Acid Bacteria Industry Platform (LABIP) meeting in Cork, in May 1992.

Additional information

Authors: CEC, CEC Bruxelles (BE)
Bibliographic Reference: Report: EN (1992) 60 pp.
Availability: Available from the BRIDGE Programme Office, CEC, DG XII, 200 rue de la Loi, B-1049 Bruxelles (BE)
Record Number: 199330039 / Last updated on: 1994-11-29
Original language: en
Available languages: en
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