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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
Description
Summary: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 those involved in food quality and safety.
Item Description:Electronic resource.
Physical Description:1 online resource.
ISBN:9781461563914 (electronic bk.)
1461563917 (electronic bk.)