Fungi and Food Spoilage

This is the second edition of a definitive work on fungi in foods, covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation.

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This is the second edition of the definitive work on fungi in foods, covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. This book should be of interest to food microbiologists, quality control personnel in the food industry, food scientists and technologists, general microbiologists, mycologists.