Yeasts in food : beneficial and detrimental aspects / ed. by T. Boekhout and V. Robert.

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated...

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Bibliographic Details

Online Access:	Full Text (via ScienceDirect)
Other Authors:	Boekhout, T. (Editor), Robert, V. (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton, FL : Cambridge : CRC Press ; Woodhead Publishing, 2003.
Series:	Woodhead Publishing in food science and technology ; 81.
Subjects:	Yeast. Leavening agents. Food contamination.