Use of yeast biomass in food production/ Anna Halasz
Material type: TextPublication details: Boca Raton: CRC Press, 1991Edition: 1st edDescription: 312 pDDC classification: 664
Contents:
Part I 1. Introdution 2. The Yeast 3. Chemical Composition and Biochemistry of Yeast Biomass 4. Yeast Production 5. Extraction of Yeast Proteins, Yeast Proteinconcentrates and Isolates Part II 6. Introdution 7. Food Uses of Whole Yeast Cells 8. Use of Yeast Protein Preparations in Food Industry 9. Use of Yeast Autolysates and Yeast Hydrouysates
Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|
General Books | Central Library, Sikkim University General Book Section | 664 HAL/U (Browse shelf(Opens below)) | Available | P01160 |
Total holds: 0
Part I 1. Introdution 2. The Yeast 3. Chemical Composition and Biochemistry of Yeast Biomass 4. Yeast Production 5. Extraction of Yeast Proteins, Yeast Proteinconcentrates and Isolates Part II 6. Introdution 7. Food Uses of Whole Yeast Cells 8. Use of Yeast Protein Preparations in Food Industry 9. Use of Yeast Autolysates and Yeast Hydrouysates
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