Handbook of Food Spoilage Yeasts, Second Edition (Contemporary Food Science)
Edition: 2 edition
Publisher: CRC
Published: September 13, 2007
Language: eng
Format: Hardcover
Number of pages: 360
ISBN-13: 9781420044935
Subjects: Food & beverage technology; Technology & Industrial Arts; Technology; Science/Mathematics; Food Science; Technology / Food Industry & Science; Food; Food spoilage; Microbiology; Yeast fungi
First sentence: Yeasts are traditionally characterized, classified, and identified by morphological, physiological, and biochemical criteria (Kreger-van Rij, 1987) (Table 1.1).