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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Pitt, John I. (Autor), Hocking, Ailsa D. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2009.
Edición:3rd ed. 2009.
Temas:
Food science.
Chemistry, Organic.
Food Science.
Organic Chemistry.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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