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The Yeasts
Yeast Technology
2nd Edition, Volume 5 - August 10, 1993
Editors: Anthony H. Rose, J. Stewart Harrison
Language: English
Hardback ISBN:9780125964159
9 7 8 - 0 - 1 2 - 5 9 6 4 1 5 - 9
eBook ISBN:9780080925431
9 7 8 - 0 - 0 8 - 0 9 2 5 4 3 - 1
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,…Read more
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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.
A.H. Rose and J.S. Harrison, Introduction.J.R.M. Hammond, Brewer's Yeasts.R.E Kunkee and L.F. Bisson, Wine-making Yeasts.K. Kodama, Sak-Brewing Yeasts.F.W. Beech, Yeasts in Cider-Making.D.C. Watson, Yeasts in Distilled Alcoholic Beverage Production.W.M. Ingledew, Yeasts for Production of Fuel Ethanol.T.P. Lyons, K.A. Jacques, and D.A. Dawson, Miscellaneous Yeast Products.E. Hinchliffe and E. Kenny, Yeast as a Vehcile for the Expression of Heterologous Genes.A.H. Roseand G. Vijayalakshmi, Baker's Yeasts.J.S. Harrison, Food and Fodder Yeasts.E.A. Tudor and R.G. Board, Food Spoilage Yeasts.D.S. Thomas, Yeasts as Spoilage Organisms in Beverages.Subject Index.Author Index.
No. of pages: 620
Language: English
Edition: 2
Volume: 5
Published: August 10, 1993
Imprint: Academic Press
Hardback ISBN: 9780125964159
eBook ISBN: 9780080925431
AR
Anthony H. Rose
Affiliations and expertise
School of Biological Sciences, Bath University, U.K.