Editors:
- Up-to-date overview on yeast food and beverages
- Written by respected experts
- High standard reference work with exclusive, up-to-date references
- Includes supplementary material: sn.pub/extras
Part of the book series: The Yeast Handbook (YEASTHDB)
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Table of contents (13 chapters)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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Dept. of Food Biotechnology, Institiute of Agrochemistry and Food Technology, Burjassot, Spain
Amparo Querol
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School of Chemical Sciences, University of New South Wales, Sydney, Australia
Graham Fleet
About the editors
Amparo Querol is a Research scientist in the Food Biotechnology Department of the Institute of Agrochemistry and Food Technology (Spanish Council for Scientific Research) and Assistant Professor Food Science and Technologiy at the University of Valencia, Spain. Her research interests include food biotechnology, genomics, systematics, phylogeny and molecular evolution of industrial yeasts.
Graham Fleet is a Professor within the Food Science and Technology Unit, at the University of New South Wales. He has been active as a teacher and researcher in the fields of food microbiology, food biotechnology and yeast technology since 1975 and has authored numerous publications, reviews and books on the occurrence and significance of yeasts in food and beverage production.
Bibliographic Information
Book Title: Yeasts in Food and Beverages
Editors: Amparo Querol, Graham Fleet
Series Title: The Yeast Handbook
DOI: https://doi.org/10.1007/978-3-540-28398-0
Publisher: Springer Berlin, Heidelberg
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer-Verlag Berlin Heidelberg 2006
Hardcover ISBN: 978-3-540-28388-1Published: 10 January 2006
Softcover ISBN: 978-3-642-06660-3Published: 09 October 2011
eBook ISBN: 978-3-540-28398-0Published: 30 December 2006
Series ISSN: 2626-885X
Series E-ISSN: 2626-8868
Edition Number: 1
Number of Pages: VIII, 453
Topics: Microbiology, Applied Microbiology, Biotechnology, Food Science