| 000 | 00343nam a2200133Ia 4500 | ||
|---|---|---|---|
| 999 |
_c146532 _d146532 |
||
| 040 | _cCUS | ||
| 082 |
_a664 _bHAL/U |
||
| 100 | _aHalasz, Anna | ||
| 245 | 0 |
_aUse of yeast biomass in food production/ _cAnna Halasz |
|
| 250 | _a1st ed. | ||
| 260 |
_aBoca Raton: _bCRC Press, _c1991. |
||
| 300 | _a312 p. | ||
| 505 | _aPart 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 | ||
| 942 | _cWB16 | ||