Immobilised Cell Technologies for the Dairy Industry

  • Christophe Lacroix
  • Franck Grattepanche
  • Yann Doleyres
  • Dirk Bergmaier
Part of the Focus on Biotechnology book series (FOBI, volume 8B)


Lactic Acid Lactic Acid Bacterium Dilution Rate Lactic Acid Production Continuous Fermentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer 2005

Authors and Affiliations

  • Christophe Lacroix
    • 1
  • Franck Grattepanche
    • 2
  • Yann Doleyres
    • 1
  • Dirk Bergmaier
    • 2
  1. 1.Laboratory of Food Biotechnology, Institute of Food Science and Nutrition, Swiss Federal Institute of TechnologyETH ZentrumZurichSwitzerland
  2. 2.Dairy Research Centre STELA, Pavillon Paul ComtoisUniversité LavalQuébecCanada

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