| 书目名称 | Fungi and Food Spoilage | | 编辑 | John I. Pitt,Ailsa D. Hocking | | 视频video | | | 概述 | The foremost book on foodborne fungi.The most cited book on food borne fungi.A unique overview of the role of fungi in foods as it affects human life | | 图书封面 |  | | 描述 | The first three editions of .Fungi and Food Spoilage .established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either..The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins..The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable f | | 出版日期 | Book 2022Latest edition | | 关键词 | Fungi; Food spoilage; Food Science; Fungal biology; Fungal genetics; Fungal physiology | | 版次 | 4 | | doi | https://doi.org/10.1007/978-3-030-85640-3 | | isbn_ebook | 978-3-030-85640-3 | | copyright | Springer Nature Switzerland AG 2022 |
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发表于 2025-3-21 16:30:42
