Cargando…
Yeast technology /
This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treati...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London ; San Diego :
Academic Press,
�1993.
|
| Edición: | 2nd ed. |
| Colección: | Yeasts ;
v. 5. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn820815127 | ||
| 003 | OCoLC | ||
| 005 | 20231117044817.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121211s1993 enk ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d OCLCF |d UIU |d OCLCQ |d ORE |d OCL |d UAB |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |z 0125964153 | ||
| 020 | |z 9780125964159 | ||
| 035 | |a (OCoLC)820815127 | ||
| 050 | 4 | |a QR151 |b .Y46 1993 | |
| 082 | 0 | 4 | |a 579.5/62 |2 23 |
| 245 | 0 | 0 | |a Yeast technology / |c edited by Anthony H. Rose, J. Stuart Harrison. |
| 250 | |a 2nd ed. | ||
| 260 | |a London ; |a San Diego : |b Academic Press, |c �1993. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Yeasts ; |v v. 5 | |
| 505 | 0 | |a Chapter 1. Introduction -- Chapter 2. Brewer's Yeasts -- Chapter 3. Wine-making Yeasts -- Chapter 4. Sak�e-Brewing Yeasts -- Chapter 5. Yeasts in Cider-Making -- Chapter 6. Yeasts in Distilled Alcoholic-Beverage Production -- Chapter 7. Yeasts for Production of Fuel Ethanol -- Chapter 8. Miscellaneous Products from Yeast -- Chapter 9. Yeast as a Vehicle for the Expression of Heterologous Genes -- Chapter 10. Baker's Yeasts -- Chapter 11. Food and Fodder Yeasts -- Chapter 12. Food-Spoilage Yeasts -- Chapter 13. Yeasts as Spoilage Organisms in Beverages. | |
| 520 | |a This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many. | ||
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Publisher supplied information; title not viewed. | |
| 650 | 0 | |a Yeast. | |
| 650 | 0 | |a Yeast fungi |x Biotechnology. | |
| 650 | 6 | |a Levure. |0 (CaQQLa)201-0025264 | |
| 650 | 6 | |a Levures (Botanique) |x Biotechnologie. |0 (CaQQLa)201-0164749 | |
| 650 | 7 | |a Yeast fungi |x Biotechnology |2 fast |0 (OCoLC)fst01182608 | |
| 650 | 7 | |a Yeast |2 fast |0 (OCoLC)fst01182596 | |
| 700 | 1 | |a Rose, Anthony H. | |
| 700 | 1 | |a Harrison, J. S. |q (John Stuart) | |
| 830 | 0 | |a Yeasts ; |v v. 5. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780125964159 |z Texto completo |