Yeasts in food :  beneficial and detrimental aspects / 
edited by T. Boekhout, V. Robert. 
 - Cambridge :  Boca Raton :  Woodhead Publishing ;  CRC Press,  c2003. 
 - xxii, 488 pages :  illustrations (some colour) ;  24 cm. 
<br/><br/> "Dedicated to the memory of Prof. Dr. Herman Phaff"--P. [iii]  "This edition published by arrangement with B. Behr's Verlag GmbH & Co. KG, Hamburg, Germany."--T.p. verso. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Yeast biodiversity -- Detection, enumeration and isolation of yeasts -- Methods to identify yeasts -- PCR methods for tracing and detection of yeasts in the food chain -- Data processing -- Spoilage yeasts with emphasis on the genus Zygosaccharomyces -- Yeast stress response to food preservations systems -- Yeasts in dairy products -- Yeasts in meat and meat products -- Yeasts in fruit and fruit products -- Yeasts in bread and baking products -- Non-alcoholic beverages and yeasts -- Brewing yeasts -- Wine yeasts -- Yeasts and soy products -- Mixed microbial fermentations of chocolate and coffee -- Traditional fermented products from Africa, Latin America and Asia. 
<br/><br/><label>ISBN: </label>185573706X (Woodhead) 0849319269 (CRC Press) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Yeast.<br/>Leavening agents.<br/>Food contamination.<br/>Yeast.<br/>Food contamination.