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The Yeasts : Yeast Technology - A. H. Rose

The Yeasts

Yeast Technology

By: A. H. Rose (Editor), J. S. Harrison (Editor)

Hardcover Published: 8th October 1993
ISBN: 9780125964159
Number Of Pages: 620

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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.

Industry Reviews

"The series will form an essential source book for libraries serving microbiologists"
--THE SOCIETY FOR GENERAL MICROBIOLOGY QUARTERLY
"The course of time has shown these volumes to be an outstanding success... The student, teacher and researcher interested in yeasts will find it difficult not to refer to the relevant chapters in The Yeasts, Second Edition."
--FOOD AUSTRALIA

Introduction
Brewer's Yeasts
Wine-making Yeasts
Sak-Brewing Yeasts
Yeasts in Cider-Making
Yeasts in Distilled Alcoholic Beverage Production
Yeasts for Production of Fuel Ethanol
Miscellaneous Yeast Products
Yeast as a Vehcile for the Expression of Heterologous Genes
Baker's Yeasts
Food and Fodder Yeasts
Food Spoilage Yeasts
Yeasts as Spoilage Organisms in Beverages
Subject Index
Author Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780125964159
ISBN-10: 0125964153
Series: Yeast Genetics : Book 5
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 620
Published: 8th October 1993
Publisher: ACADEMIC PR INC
Country of Publication: US
Dimensions (cm): 23.55 x 16.03  x 3.48
Weight (kg): 1.09
Edition Number: 2
Edition Type: Revised

Earn 434 Qantas Points
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