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
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Rose, Anthony H., Harrison, J. S. (John Stuart)
Format:	eBook
Language:	English
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 Electronic books.
Online Access:	Connect to the full text of this electronic book

Description
Summary:	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.
Physical Description:	1 online resource
Bibliography:	Includes bibliographical references and indexes.