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.

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Bibliographic Details
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.
elektronické knihy
electronic books
ISBN: 9781845698485
1845698487
9781855737068
185573706X
9780849319266
0849319269
1855737116
9781855737112
Physical Description: 1 online resource (512 pages).

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Table of contents

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Summary: 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.
Bibliography: Includes bibliographical references at the end of each chapters and index.
ISBN: 9781845698485
1845698487
9781855737068
185573706X
9780849319266
0849319269
1855737116
9781855737112
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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