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Celotno besedilo
  • Fungi and food spoilage [Elektronski vir]
    Pitt, John I.
    "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 a reference for food ... microbiologists investigating fungal spoilage and sources of mycotoxin contamination in foods." "The introductory chapters of the book deal with the ecology of food spoilage and give an overview of how food processing, packaging and storage affect fungal growth. Subsequent chapters cover the fundamentals of classifying and naming fungi and current methods for isolation and enumeration, including general and special purpose media, incubation conditions, etc. The major part of the book provides keys, descriptions and illustrations of all yeasts and moulds commonly encountered in foods. Characteristics of the species, including their ecology and potential for mycotoxin production, are also included." "The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, academic, research and public health institutions." --Book Jacket
    Vrsta gradiva - e-knjiga
    Izdaja - [3rd ed.].
    Založništvo in izdelava - New York : Springer-Verlag, cop. 2009
    Jezik - angleški
    ISBN - 978-0-387-92207-2; 0-387-92207-5
    COBISS.SI-ID - 1541787103

    Povezava(-e):

    SpringerLink e-books 2008-2012

    Celotno besedilo dostopno za uporabnike SpringerLink slovenskega konzorcija neprofitnih institucij

    Full text accessible to the users of SpringerLink Slovenian Consortium of Non-Profit Institutions


    DOI

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