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Spoilage yeasts in foods and beverages: characterisation and ecology for improved diagnosis and control

✍ Scribed by Virgı́lio Loureiro

Book ID
117671895
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
181 KB
Volume
33
Category
Article
ISSN
0963-9969

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✍ Querol, Amparo; Fleet, Graham 📂 Article 📅 2006 🏛 Springer Berlin Heidelberg 🌐 German ⚖ 268 KB

Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents,