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 a reference for food microbiologists investigating fungal spoilage and sources of mycotoxin contamination in foods.

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Bibliographic Details
Main Authors: Pitt, John I. (Author), Hocking, Ailsa D. 1950- Ailsa Diane (Author)
Format: Book
Language:English
Published: New York Springer 2009
Edition:Third Edition
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Online Access:Click Here to View Status and Holdings.
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