Yeast Technology
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Language: en
Pages: 459
Pages: 459
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-a
Language: en
Pages: 459
Pages: 459
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-a
Language: en
Pages: 661
Pages: 661
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant t
Language: en
Pages: 424
Pages: 424
Type: BOOK - Published: 1989-11-30 - Publisher: Springer
Basic research is here applied to solve practical problems and to bring the reader up-to-date on recent developments of most aspects of yeast-based industries.
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2010-02-11 - Publisher: Springer
The importance of the ?eld of atomic physics to modern technology cannot be overemphasized. Atomic physics served as a major impetus to the development of the q
