Book Details

978-3-540-28398-0

Yeasts in Food and Beverages

Publish Date: 2006

ISBN: 978-3-540-28398-0

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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.


Subject: Biomedical and Life Sciences, Mikrobiologie, Hefe, Public Health, Vitamin, additives, biochemistry, biotechnology, yeast, brewing science, chemistry, ecology, food safety, metabolism, microbiology, yeast, physiology, probiotic, yeast