Yeasts in food : Beneficial and detrimental aspects /

Yeasts play a crucial role in the sensory quality of a wide range of foods. This book provides a comprehensive review of the methods for their detection, identification and analysis as well as the role of yeasts in several food products including dairy products, meat, fruit, bread and beverages.

Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Boekhout, T.
Format:	eBook
Language:	English
Published:	Cambridge : Woodhead Publishing Ltd, 2003.
Series:	Woodhead Publishing in food science, technology, and nutrition ; 81.
Subjects:	Yeast. Leavening agents. Food contamination. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book