Fungi and food spoilage
The first and second editions of Fungi and Food Spoilage established a reputation as the foremost book on foodborne fungi. This completely revised and updated third edition is an invaluable reference for food microbiologists investigating fungal spoilage and sources of mycotoxin contamination in foo...
Enregistré dans:
| Auteurs principaux: | , |
|---|---|
| Format: | Livre numérique |
| Langue: | Anglais |
| Publié: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Édition: | 3rd ed. 2009. |
| Accès en ligne: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Note: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Fungi and food spoilage, John I. Pitt, Ailsa D. Hocking, 3th edition, New-York, Springer, 2009, 1 vol. (XV-519 p.), 978-0-387-92206-5 |
Table des matières:
- The Ecology of Fungal Food Spoilage Naming and Classifying Fungi Methods for Isolation, Enumeration and Identification Primary Keys and Miscellaneous Fungi Zygomycetes Penicillium and Related Genera Aspergillus and Related Teleomorphs Xerophiles Yeasts Fresh and Perishable Foods Spoilage of Stored, Processed and Preserved Foods