Yeasts in Food and Beverages (Yeast Handbook)

ISBN: 3540283889

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Posted on 2009-03-20, updated at 2009-11-23. By anonymous.

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Yeasts in Food and Beverages (Yeast Handbook)
Publisher: Springer | ISBN: 3540283889 | edition 2006 | PDF | 453 pages | 5 mb

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.

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Comments

1 Comments for "Yeasts in Food and Beverages (Yeast Handbook)":

  1. thanks
    Posted by melron on 2009-11-23 08:53, email hidden.

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