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Handbook of food spoilage yeasts

Part of the Contemporary food science series
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Because yeasts are capable of growing in a wide range of foods, their metabolic activities can cause significant economic losses in the food industry.

Handbook of Food Spoilage Yeasts is the first guide to tackle this important subject.

This easy-to-understand book describes in detail the ecology and physiology of spoilage yeasts. it explores the influence of ecological factors on growth, metabolic activities, survival, and death of yeasts in food.

It also provides techniques for enumeration and identification of commonly encountered yeasts.

Building upon this foundation, Handbook of Food Spoilage Yeasts presents strategies for food preservation based on controlling or killing spoilage yeasts and highlights information useful for monitoring the effectiveness of processing and storage technologies.

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Product Details
CRC Press Inc
0849327032 / 9780849327032
Hardback
576.165
17/04/1996
United States
English
240p.
27 cm
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