Yeasts In Food
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Language: en
Pages: 511
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Type: BOOK - Published: 2003-05-07 - Publisher: Elsevier
Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst mi
Language: en
Pages: 457
Pages: 457
Type: BOOK - Published: 2006-12-30 - Publisher: Springer Science & Business Media
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this
Language: en
Pages: 352
Pages: 352
Type: BOOK - Published: 2007-11-16 - Publisher: CRC Press
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include impor
Language: en
Pages: 323
Pages: 323
Type: BOOK - Published: 2017-09-29 - Publisher: Routledge
Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of
Language: en
Pages: 459
Pages: 459
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-a
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