The subject matter is classified into 19 chapters under four Sections (I to IV) Usage of Probiotics in Food Products Probiotics in Healthy Probiotics in Biotechnological Aspects Probiotics in Aquaculture Salient Features Subject matter is presented in a logical, simple, and lucid language Accurate, explicit, and balanced views on various concepts discussed Substantiated with detailed illustrations for explaining the fundamentals Each chapter is supplemented with elaborated footnotes, references, etc. to benefit the end-users A considerable number of solved problems for self-evaluation
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