Handbook of Food Spoilage Yeasts

Discover the essential guide to understanding spoilage yeasts with the Handbook of Food Spoilage Yeasts by Tibor Deak. Published by Taylor & Francis Inc in 2007, this comprehensive second edition spans 348 pages and is an invaluable resource for professionals in food science and microbiology. With over 30 tables, 40 figures, and 20% more species covered than previous editions, this handbook offers an in-depth exploration of the biodiversity and ecology of yeasts across various food types and commodities. Featuring more than 2000 references, it serves as a vital reference for anyone involved in food preservation and quality control. Enhance your understanding of food spoilage and safeguard your products with this authoritative text.