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020			_a185573706X (Woodhead)
020			_a0849319269 (CRC Press)
035			_a(OCoLC)53067353
035			_a.b57108584
040			_aCAR _cCAR
049			_aOSUU
090			_aTP248.27.Y43 _bY422 2003
092			_a664.68 _bY
245	0	0	_aYeasts in food : _bbeneficial and detrimental aspects / _cedited by T. Boekhout, V. Robert.
260			_aCambridge : _bWoodhead Publishing ; _aBoca Raton : _bCRC Press, _cc2003.
264			_aCambridge : _aWoodhead Publishing : _bBoca Raton : _bCRC Press, _cc2003.
300			_axxii, 488 pages : _billustrations (some colour) ; _c24 cm.
500			_a"Dedicated to the memory of Prof. Dr. Herman Phaff"--P. [iii]
500			_a"This edition published by arrangement with B. Behr's Verlag GmbH & Co. KG, Hamburg, Germany."--T.p. verso.
504			_aIncludes bibliographical references and index.
505	2		_aYeast 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.
650		0	_aYeast.
650		0	_aLeavening agents.
650		0	_aFood contamination.
650		7	_aYeast. _2sears.
650		7	_aFood contamination. _2sears.
700	1		_aBoekhout, T.
700	1		_aRobert, V. _q(Vincent), _d1965-.
700	1		_aPhaff, Herman.
908			_a070321
910			_a&aq031031osupfw
910			_aMARS
913			_aN
989			_a20230822095114.0
999			_c14068 _d14068