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Book
Year: 1930 Publisher: Lyon Impr. Bosc frères et Riou
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Book
Year: 1927 Publisher: Paris
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Book
Year: 1942 Publisher: Bruxelles D. Bodden & Dechy
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Levure alimentaire --- Voedingsgist --- 663.12
ISBN: 0412034611 1468471147 1468471120 Year: 1992 Publisher: New York ; London Chapman & Hall
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Fungi --- -Fungi --- -663.12 --- 635.8 --- Fungal kingdom --- Fungus kingdom --- Funguses --- Mycobiota --- Mycota --- Cryptogams --- Mycology --- Biotechnology --- Industrial applications --- Yeasts in general. Brewing yeast. Ascending and descending yeasts --- Edible fungi --- FUN Fungi & Lichenes --- economic botany --- 635.8 Edible fungi --- 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts --- 663.12 --- Industrial mycology --- Fungal biotechnology --- FUNGI --- FERMENTED FOODS --- ANTIBIOTICS --- HETEROLOGUS GENE EXPRESSION --- FORESTRY --- WOOD UTILIZATION --- POLLUTION --- BIOLOGICAL CONTROL --- BIOTECHNOLOGY --- UTILIZATION --- CULTIVATION --- ECTOMYCORRHIZAS --- CONTROL
ISBN: 3540594825 9783540594826 3642798586 364279856X Year: 1996 Publisher: Berlin: Springer,
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Yeast fungi --- Biotechnology --- Handbooks, manuals, etc. --- Levure --- Yeasts --- Biotechnologie --- Classification --- classification --- Biodiversité --- Biodiversity --- Kluyveromyces marxianus --- Pichia --- Yarrowia lipolytica --- Candida maltosa --- 663.12 --- -Yeasts --- Fungi --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Yeasts in general. Brewing yeast. Ascending and descending yeasts --- -Handbooks, manuals, etc --- 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts --- -Yeasts in general. Brewing yeast. Ascending and descending yeasts --- -663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts --- classification. --- Yeast fungi - Biotechnology - Handbooks, manuals, etc. --- Schwanniomyces occidentalis --- Arxula adeninovorans
Book
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Agents de conservation pour aliments --- Aliments fermentés --- Bewaarmiddelen in het voedsel --- Fermentatie --- Fermentation --- Fermented foods --- Food [Fermented ] --- Food preservatives --- Gegist voedsel --- Gisting --- Voedsel [Gegist] --- 663.12 YEAST --- Food --- Preservation
Book
ISBN: 0632016728 0632016736 Year: 1988 Publisher: Oxford London Edinburgh Blackwell Scientific Publications
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Fungi --- Champignons --- Industrial applications --- Physiology --- Physiologie --- Champignon --- Substrat de culture --- growing media --- Physiologie végétale --- Plant physiology --- Biosynthèse --- Biosynthesis --- Activité enzymatique --- Enzyme activity --- Métabolisme --- Metabolism --- Métabolite --- Metabolites --- Enzymes --- Industrie --- industry --- Penicillium --- Aspergillus --- 582.28 --- 663.12 --- 581.1 --- Eumycetes. True fungi. Moulds. Mycology --- Yeasts in general. Brewing yeast. Ascending and descending yeasts --- Industrial applications. --- Physiology. --- 581.1 Plant physiology --- 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts --- 582.28 Eumycetes. True fungi. Moulds. Mycology --- Industrial mycology --- Addresses, essays, lectures
Book
ISBN: 0720441439 0444105808 Year: 1974 Publisher: [S.l.] : [S.l.] : North Holland Publishing Company ; American Elsevier Publishing,
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Fungi --- Yeast fungi --- Identification. --- Physiology. --- -Yeast fungi --- -Fungi --- -582.282.23 --- 663.12 --- 57.083.18 --- Fungal kingdom --- Fungus kingdom --- Funguses --- Mycobiota --- Mycota --- Cryptogams --- Mycology --- Yeasts --- Basidiomycetes --- Blastomycetes --- Endomycetales --- Identification --- Physiology --- Saccharomycetineae. Yeasts. Brettanomyces --- Yeasts in general. Brewing yeast. Ascending and descending yeasts --- Identification of microorganisms --- 582.282.23 Saccharomycetineae. Yeasts. Brettanomyces --- 57.083.18 Identification of microorganisms --- 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts --- Classification --- 582.282.23 --- classification.
ISBN: 0125215266 0121366553 9786611755072 1281755079 0080860559 9780125215268 Year: 1998 Volume: 26 Publisher: New York (N.Y.): Academic press,
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582.282.232 --- 663.12 --- 575.113 --- 577.212 --- 57.083.1 --- Sacharomycetaceae --- Yeasts in general. Brewing yeast. Ascending and descending yeasts --- Gene. Genetic apparatus. Genome --- Central dogma of molecular biology. Coding of inheritance information. The genetic code and its chemical nature --- Microbiological methods and techniques --- 57.083.1 Microbiological methods and techniques --- 577.212 Central dogma of molecular biology. Coding of inheritance information. The genetic code and its chemical nature --- 575.113 Gene. Genetic apparatus. Genome --- 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts --- 582.282.232 Sacharomycetaceae --- genomes --- nomenclature --- Yeasts --- chromosomes --- gene expression --- proteins --- Immunology --- Mutation --- mutation --- Nomenclature --- Yeast fungi --- Genetics --- mutation. --- nomenclature.
Dissertation
ISBN: 9058081168 Year: 1999 Publisher: Wageningen : Wageningen University,
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Bière --- Beers --- Boisson non alcoolisée --- Soft drinks --- Saccharomyces cerevisiae --- Levure --- Yeasts --- Technique de culture --- Culture techniques --- Flaveur --- Flavour --- Immobilisation --- Immobilization --- 663.12 --- 541.69 --- 663.471 --- Yeasts in general. Brewing yeast. Ascending and descending yeasts --- Relation of chemical structure to physiological properties. Taste. Smell. Toxicity --- English beers. Stout. Porter. Brown ale. Light ale. Pale ale. Bitter --- Theses --- 663.471 English beers. Stout. Porter. Brown ale. Light ale. Pale ale. Bitter --- 541.69 Relation of chemical structure to physiological properties. Taste. Smell. Toxicity --- 663.12 Yeasts in general. Brewing yeast. Ascending and descending yeasts
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