ABSTRACT

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new

chapter 2|24 pages

Classification of Yeasts

chapter 3|22 pages

Ecology

chapter 4|12 pages

Metabolism

chapter 5|16 pages

Growth, Life Cycle, Death

chapter 7|86 pages

Yeasts in Specific Types of Foods

chapter 8|18 pages

Detection and Enumeration

chapter 9|38 pages

Identification

chapter 10|22 pages

Outlook