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.
- ISBN: 978-0-387-92206-5
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 540
- Fecha Publicación: 22/06/2009
- Nº Volúmenes: 1
- Idioma: Inglés