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...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Rose, Anthony H., Harrison, J. S. (John Stuart)
Format: Electronic eBook
Language:Inglés
Published: London ; San Diego : Academic Press, �1993.
Edition:2nd ed.
Series:Yeasts ; v. 5.
Subjects:
Yeast.
Yeast fungi > Biotechnology.
Levure.
Levures (Botanique) > Biotechnologie.
Yeast fungi > Biotechnology
Yeast
Online Access:Texto completo
Table of Contents:
  • 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.

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