𝔖 Bobbio Scriptorium
✦   LIBER   ✦

YEAST AS FOOD


Book ID
122786630
Publisher
The Lancet
Year
1943
Tongue
English
Weight
387 KB
Volume
241
Category
Article
ISSN
0140-6736

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πŸ“œ SIMILAR VOLUMES


Yeast as food
πŸ“‚ Article πŸ“… 1945 πŸ› Elsevier Science 🌐 English βš– 215 KB
Food Yeast
πŸ“‚ Article πŸ“… 1943 πŸ› Nature Publishing Group 🌐 English βš– 134 KB
β€œFood” yeast
✍ D.Fitzgerald Moore πŸ“‚ Article πŸ“… 1943 πŸ› Elsevier Science 🌐 English βš– 128 KB
FOOD YEAST
✍ Gordon, M.H. πŸ“‚ Article πŸ“… 1945 πŸ› The Lancet 🌐 English βš– 220 KB
Yeasts in Food and Beverages || Yeast Ec
✍ Querol, Amparo; Fleet, Graham πŸ“‚ Article πŸ“… 2006 πŸ› Springer Berlin Heidelberg 🌐 German βš– 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,

Seaweed as a source of yeast food. I
✍ E. O. Morris πŸ“‚ Article πŸ“… 1955 πŸ› John Wiley and Sons 🌐 English βš– 576 KB

## Abstract Preliminary experiments designed to ascertain whether extracts of seaweed afford suitable media for the propagation of yeasts are described. Various extracts from seaweeds as well as carbon‐rich compounds isolated from seaweeds have been used as media or as media supplements for the cul