Fungi and Food Spoilage

John I. Pitt, Ailsa D. Hocking (Autoren)

Buch | Hardcover

608 Seiten

1997 | 2nd Revised edition
Kluwer Academic Publishers (Verlag)
978-0-8342-1306-7 (ISBN)

Infos

Suitable for food microbiologists, mycologists, food scientists and technologists and for those involved in food quality and safety, this book helps in identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation.

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This is the second edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. High quality halftones provide a book of great value to food microbiologists, mycologists, food scientists and technologists and all those involved in food quality and safety.

Inhalt

Introduction. 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 Relataed Teleomorphs. Xerophiles. Yeast. Spoilage of Fresh and Perishable Foods. Spoilage of Stored, Processed and Preserved Foods. Media Appendix. Glossary. Index

Produkt-Details

• Erscheint lt. Verlag: 31.5.1997
• Zusatzinfo: black & white illustrations
• Verlagsort: Dordrecht
• Sprache: englisch
• Maße: 254 x 178 mm
• Gewicht: 1263 g
• Einbandart: gebunden
• Themenwelt: Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-8342-1306-0 / 0834213060
• ISBN-13: 978-0-8342-1306-7 / 9780834213067
• Zustand: Neuware