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Fungi and Food Spoilage

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

Buch | Hardcover

608 Seiten

1997 | 2nd Revised edition
Kluwer Academic / Plenum Publishers (Verlag)
978-0-412-55460-5 (ISBN)

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This is the second edition of a definitive work on fungi in foods, covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation.

This is the second edition of the definitive work on fungi in foods, covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. This book should be of interest to food microbiologists, quality control personnel in the food industry, food scientists and technologists, general microbiologists, mycologists.

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 its teleomorphs. Xerophiles. Yeasts. Spoilage of fresh and perishable foods. Spoilage of stored, processed and preserved foods.

Erscheint lt. Verlag	15.5.1997
Zusatzinfo	20 line illustrations, 100 halftone illustrations, glossary, indexes
Verlagsort	Dordrecht
Sprache	englisch
Maße	189 x 246 mm
Gewicht	1650 g
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Naturwissenschaften ► Biologie ► Mykologie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-412-55460-7 / 0412554607
ISBN-13	978-0-412-55460-5 / 9780412554605
Zustand	Neuware