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Food and Beverage Mycology (2nd ed. 1987)

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This is a work on the role of fungi in processed and unprocessed foods.

In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms.

Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.

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Product Details
0442210841 / 9780442210847
Hardback
363.192
31/08/1987
United States
English
662 pages, XIV, 662 p.
155 x 235 mm, 2480 grams
Professional & Vocational/Postgraduate, Research & Scholarly/Undergraduate Learn More