The development of low temperature inactive (Lti) baker's yeast
- Author
- GYSLER, C1 ; NIEDERBERGER, P1
[1] Nestlé Research Centre, Vers-chez-les-Blanc, 1000 Lausanne, Switzerland - Source
Applied microbiology and biotechnology. 2002, Vol 58, Num 2, pp 210-216 ; ref : 18 ref
- CODEN
- AMBIDG
- ISSN
- 0175-7598
- Scientific domain
- Biotechnology; Microbiology, infectious diseases
- Publisher
- Springer, Berlin
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Application industrielle Basse température Boulangerie Fermentation Inactivation Levure boulangerie Long terme Mutation Réfrigération Saccharomyces cerevisiae Ascomycetes Fungi Thallophyta
- Keyword (en)
- Industrial application Low temperature Bakery Fermentation Inactivation Baker yeast Long term Mutation Refrigeration Saccharomyces cerevisiae Ascomycetes Fungi Thallophyta
- Keyword (es)
- Aplicación industrial Baja temperatura Panadería Fermentación Inactivación Levadura panadería Largo plazo Mutación Refrigeración Saccharomyces cerevisiae Ascomycetes Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C02 Genetic technics / 002A31C02B Mutant screening / 002A31C02B2 Eukaryotes
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13455133
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00253-001-0867-6 
https://dx.doi.org/10.1007/s00253-001-0867-6
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