Each volume of The Yeast Handbook series deals with a major topic of yeast research and application, combining new developments in yeast research with a detailed overview of achievements published earlier. Characteristic of handbooks, the individual volumes present comprehensive and sound sources of information including references to the most important primary and secondary literature. The series is intended primarily for libraries, institutes, and professionals who need such information on a day-to-day basis.
Biodiversity and Ecophysiology of Yeasts
Yeasts in Food and Beverages
Distilling and Brewing Yeast
3 Volumes from 2006 – 2017Browse All Volumes