John I. Pitt, Ailsa D. Hocking, "Fungi and Food Spoilage, 3rd ed"
Springer | 2009-08-04 | ISBN: 0387922067 | 540 pages | PDF | 14,9 MB
This is the third 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.
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