Books  Sustainable Development  Agriculture & Food 

Fungi and Food Spoilage

Handbook / Manual

By: J Pitt and A Hocking

593 pages, Plates, figs, tabs

Aspen Publishers

Hardback | Dec 1999 | Edition: 2 | #110368 | ISBN: 0834213060
Availability: Usually dispatched within 1-2 weeks Details
NHBS Price: £188.00 $239/€224 approx

About this book

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.


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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