Yeast technology

by Harrison, J. S., (John Stuart) Rose, Anthony H.

Type Book
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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 …

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Title Statements

  • Full title :Yeast technology / edited by Anthony H. Rose, J. Stuart Harrison.

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.

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Edition Statements

  • Publication Date:©1993.
  • Edition:2nd ed

Publication Statements

  • Publisher(s):Academic Press
  • Place of Publication:London
  • Language:eng
  • Publication Date:©1993.

The Physical Object

  • Description:1 online resource

Edition Identifiers

  • oclc:ocn820815127
  • LC Classification:QR151
  • Dewey Decimal:579.5/62

Table of Contents

Chapter 1. Introduction -- Chapter 2. Brewer's Yeasts -- Chapter 3. Wine-making Yeasts -- Chapter 4. Saké-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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Subjects

levure Levures (Botanique) -- Biotechnologie Yeast Yeast fungi -- Biotechnology

Writers

Harrison, J. S., (John Stuart) Rose, Anthony H.

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  • The Yeasts, Volume 5: Yeast Technology -- (.pdf)

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