Yeasts and the Life of Man: Part I: Helpers and Hinderers. “Traditional” Yeast-Based Industries; Spoilage Yeasts

Author:

Spencer J. F. T.,Spencer D. M.

Publisher

Springer Berlin Heidelberg

Reference19 articles.

1. Beuchat LR (1983) Influence of water activity on growth, metabolic activities and survival of yeasts and moulds. J Food Prot 46: 135–141

2. Bui K, Galzy P (1990) Food yeast. In: Spencer JFT, Spencer DM (eds) Yeast technology. Springer, Berlin Heidelberg New York, pp 241–265

3. Burden DW, Eveleigh DE (1990) Yeasts — diverse substrates and products. In: Spencer JFT, Spencer DM (eds) Yeast technology. Springer, Berlin Heidelberg New York, pp 199–227

4. Devoyod J-J (1990) Yeasts in cheese-making. In: Spencer JFT, Spencer DM (eds) Yeast technology. Springer, Berlin Heidelberg New York, pp 228–240

5. Evans IH (1990) Yeast strains for baking: recent developments. In: Spencer JFT, Spencer DM (eds) Yeast technology. Springer, Berlin Heidelberg New York, pp 13–54

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