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.
Pure and applied microbiologists, biochemists, biotechnologists, cell biologists, and food scientists.
- No. of pages:
- © Academic Press 1993
- 10th August 1993
- Academic Press
- eBook ISBN:
- Hardcover ISBN:
@qu:"The series will form an essential source book for libraries serving microbiologists" @source:--THE SOCIETY FOR GENERAL MICROBIOLOGY QUARTERLY @qu:"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." @source:--FOOD AUSTRALIA
School of Biological Sciences, Bath University, U.K.
Ashley House, Upper Frog Street, Tenby, Dyfed, U.K.