Yeasts in food Beneficial and detrimental aspects
by
 
Boekhout, T.

Title
: 
Yeasts in food Beneficial and detrimental aspects

Author
: 
Boekhout, T.

ISBN
: 
9781845698485

Publication Information
: 
Cambridge : Woodhead Publishing Ltd, 2003.

Physical Description
: 
1 online resource (512 p.)

Series
: 
Woodhead Publishing series in food science, technology and nutrition ; 81
 
Woodhead Publishing in food science, technology, and nutrition ; 81.

Subject Term
: 
Yeast.
 
Leavening agents.
 
Food contamination.

Added Author
: 
Boekhout, T.

Electronic Access
: 
Knovel http://app.knovel.com/web/toc.v/cid:kpYFBDA008


LibraryMaterial TypeItem BarcodeShelf Number[[missing key: search.ChildField.HOLDING]]Status
Online LibraryE-Book312974-1001ONLINE(312974.1)Elektronik Kütüphane