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|a 9780387736891
|9 978-0-387-73689-1
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|a 10.1007/978-0-387-73689-1
|2 doi
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|a Weidenbörner, Martin.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
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|a Mycotoxins in Foodstuffs
|h [electronic resource] /
|c by Martin Weidenbörner.
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|a 1st ed. 2008.
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|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2008.
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|a XIV, 504 p.
|b online resource.
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|a text
|b txt
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|a computer
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|a online resource
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|a text file
|b PDF
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|a Due to the serious spoilage and health issues the presence of mycotoxins can cause, it's imperative that the food industry has a basic understanding fungi and their corresponding mycotoxins. An indispensable resource, Mycotoxins in Foodstuffs gives an in depth overview by listing the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination for each commodity. In addition, the book shows whether or not food is predisposed for mycotoxin contamination.
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|a Food science.
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|a Analytical chemistry.
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|a Microbiology.
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|a Food Science.
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|a Analytical Chemistry.
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|a Microbiology.
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|a SpringerLink (Online service)
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|t Springer Nature eBook
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|i Printed edition:
|z 9780387520230
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|i Printed edition:
|z 9781441925282
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|i Printed edition:
|z 9780387736884
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|u https://doi.uam.elogim.com/10.1007/978-0-387-73689-1
|z Texto Completo
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912 |
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|a ZDB-2-CMS
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912 |
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|a ZDB-2-SXC
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|a Chemistry and Materials Science (SpringerNature-11644)
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|a Chemistry and Material Science (R0) (SpringerNature-43709)
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