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Yeasts in food : beneficial and detrimental aspects /

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Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Boekhout, T. (Editor), Robert, V. (Editor)
Format: eBook
Language:English
Published: Boca Raton, FL : Cambridge : CRC Press ; Woodhead Publishing, 2003.
Series:Woodhead Publishing in food science and technology ; 81.
Subjects:
Yeast.
Leavening agents.
Food contamination.
Food Contamination
Levure.
Agents de levage.
Aliments > Contamination.
Food contamination
Leavening agents
Yeast
Electronic books.
Online Access:Connect to the full text of this electronic book

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