TY  - BOOK
AU  - Boekhout,T.
AU  - Robert,V.
AU  - Phaff,Herman
TI  - Yeasts in food: beneficial and detrimental aspects 
SN  - 185573706X (Woodhead)
PY  - 2003///
CY  - Cambridge, Woodhead Publishing
PB  - Boca Raton, CRC Press
KW  - Yeast
KW  - Leavening agents
KW  - Food contamination
KW  - sears
N1  - "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; Includes bibliographical references and index; 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
ER  -