Yeasts in Food and Beverages by Amparo Querol
English | 10 Jan. 2006 | ISBN: 3540283889 | 456 Pages | PDF | 5 MB
English | 10 Jan. 2006 | ISBN: 3540283889 | 456 Pages | PDF | 5 MB
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations.