Fungi and Food Spoilage
Author:   John I. Pitt ,  Ailsa D. Hocking
Publisher:   Kluwer Academic Publishers Group
Edition:   2nd Revised edition
ISBN:  

9780834213067


Pages:   608
Publication Date:   31 May 1997
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Fungi and Food Spoilage


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Overview

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.

Full Product Details

Author:   John I. Pitt ,  Ailsa D. Hocking
Publisher:   Kluwer Academic Publishers Group
Imprint:   Kluwer Academic Publishers
Edition:   2nd Revised edition
Dimensions:   Width: 25.40cm , Height: 3.30cm , Length: 17.80cm
Weight:   1.263kg
ISBN:  

9780834213067


ISBN 10:   0834213060
Pages:   608
Publication Date:   31 May 1997
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Stock Indefinitely
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

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

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