Fungi and Food Spoilage
The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions. Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now ret...
| Main Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2022, 2022
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| Edition: | 4th ed. 2022 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Ch-01 : Introduction
- Ch-2. Ecology of Fungal Food Spoilage
- Ch 3. Naming and Classifying Fungi
- Ch-4 Methods for Enumeration, Isolation and Identification
- Ch-5 Primary Keys and Miscellaneous Fungi
- Ch 6- Zygomycetes
- Ch 7 Penicillium and Talaromyces
- Ch 8 Aspergillus and Related Teleomorphs
- Ch 9 Xerophiles
- Ch 10 - Yeasts
- Ch 11: Fresh and Perishable Foods
- Ch 12- Spoilage of Stored, Processed and Preserved Foods
- Ch 13: Mycotoxins