Fungi and Food Spoilage /

This is the second edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. High quality halftones provide a book of great value to food microbiologists, mycologists, food scientists and technologists and all thos...

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Bibliographic Details

Main Author:	Pitt, J. I.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Hocking, A. D.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1997.
Edition:	Second edition.
Subjects:	Chemistry. Food science. Chemistry, Organic. Electronic books.
Online Access:	Connect to the full text of this electronic book