Yeasts in Food and Beverages Hardcover - 2006 - 2006th Edition
by Amparo Querol (Editor); Graham H. Fleet (Editor)
From the rear cover
Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages.
Details
- Title Yeasts in Food and Beverages
- Author Amparo Querol (Editor); Graham H. Fleet (Editor)
- Binding Hardcover
- Edition number 2006th
- Edition 2006
- Pages 453
- Volumes 1
- Language ENG
- Publisher Springer, Berlin, Germany
- Date 2006-01-10
- Illustrated Yes
- Features Bibliography, Illustrated, Index, Table of Contents
- ISBN 9783540283881 / 3540283889
- Weight 1.95 lbs (0.88 kg)
- Dimensions 9.4 x 6.3 x 1.1 in (23.88 x 16.00 x 2.79 cm)
- Library of Congress Catalog Number 2005934303
- Dewey Decimal Code 664.68
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Yeasts in Food and Beverages
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YEASTS IN FOOD AND BEVERAGES (THE YEAST HANDBOOK)
by QUEROL, AMPARO; FLEET, GRAHAM H.
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Yeasts in Food and Beverages (The Yeast Handbook)
by Querol, Amparo [Editor]; Fleet, Graham H. [Editor];
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