Related Books

Fungi and Food Spoilage
Language: un
Pages: 593
Authors: John I. Pitt, A.D. Hocking
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As
Fungi and Food Spoilage
Language: un
Pages: 519
Authors: John I. Pitt, Ailsa D. Hocking
Categories: Technology & Engineering
Type: BOOK - Published: 2009-08-04 - Publisher: Springer

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this
Fungi and Food Spoilage
Language: en
Pages: 519
Authors: John I. Pitt, Ailsa D. Hocking
Categories: Technology & Engineering
Type: BOOK - Published: 2009-07-25 - Publisher: Springer Science & Business Media

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this
Fungi and Food Spoilage
Language: un
Pages: 608
Authors: John I. Pitt, A. D. Hocking
Categories: Technology & Engineering
Type: BOOK - Published: 2014-01-15 - Publisher:

Books about Fungi and Food Spoilage
Fungi and Food Spoilage
Language: un
Pages: 593
Authors: John I. Pitt, A.D. Hocking
Categories: Technology & Engineering
Type: BOOK - Published: 2012-11-13 - Publisher: Springer

This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As