Fungi and Food Spoilage

Suitable for food microbiologists, mycologists, food scientists and technologists and for those involved in food quality and safety, this book helps in identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation.

---

This is the second 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.