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| THE YEASTS, 5
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Yeast Technology
To order this title, and for more information, click here
Second Edition
Edited By
Anthony Rose, School of Biological Sciences, Bath University, U.K.
J. Harrison, Ashley House, Upper Frog Street, Tenby, Dyfed, U.K.
Description
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.
Audience
Pure and applied microbiologists, biochemists, biotechnologists, cell biologists, and food scientists.
Contents
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.
| Bibliographic details |
Hardbound, 620 pages, publication date: AUG-1993
ISBN-13: 978-0-12-596415-9
ISBN-10: 0-12-596415-3
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
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GBP 144.99
EUR 171.95
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092/941
Last update: 4 Sep 2009
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