Use of yeast biomass in food production/ Anna Halasz

By: Halasz, AnnaMaterial type: TextTextPublication 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
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
General Books 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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