by
Roller, Sibel.
Call Number
664.001579 ROL
Publication Date
2012
Format:
Books
Relevance:
0.0857
by
Hoorfar, J.
Call Number
664.001579 RAP
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.0495
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by
Pitt, John I.
Call Number
664.001
Publication Date
2009
Summary
This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. Quality halftones provide a book of great value to all those involved in food quality and safety.
Format:
Electronic Resources
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0.0309
by
Dijksterhuis, Jan.
Call Number
579.5
Publication Date
2007
Summary
Exploring the expansive scope of food mycology and the broad role of fungi in daily food, this reference provides comprehensive coverage of the topic. The book discusses post-harvest problems including plant pathogenic interactions where fungi infect living crops. It addresses the fungal spore as an important vehicle for fungi distribution and presents extensive coverage of mycotoxins, fungi as hyperproducers of enzymes, and fungal spoilage. For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous to
Format:
Electronic Resources
Relevance:
0.0516
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