"Microbial ecology" . . "Aliments Microbiologie." . . "Aliments - Microbiologie." . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "The ecology of fungal food spoilage; naming and classifying fungi; Methods for isolation, enumeration and identification; Primary keys and miscellaneous fungi; Zygomycetes; Penicillium and related genera; Aspergillus and related teleomorphs; Xerophiles; Yeasts; Spoilage of fresh and perishable foods; Spoilage of stored, processed and preserved foods." . . . . . . . . . . . . . . . . . . "\"The first and second editions of Fungi and Food Spoilage established a reputation as the foremost book on foodborne fungi. This completely revised and updated third edition is a reference for food microbiologists investigating fungal spoilage and sources of mycotoxin contamination in foods.\" \"The introductory chapters of the book deal with the ecology of food spoilage and give an overview of how food processing, packaging and storage affect fungal growth. Subsequent chapters cover the fundamentals of classifying and naming fungi and current methods for isolation and enumeration, including general and special purpose media, incubation conditions, etc. The major part of the book provides keys, descriptions and illustrations of all yeasts and moulds commonly encountered in foods. Characteristics of the species, including their ecology and potential for mycotoxin production, are also included.\" \"The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, academic, research and public health institutions.\"--Jacket."@en . . . . . . . . . . . . "Fungi in foods and allied products"@en . . . . . . . . . . . . . . "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."@en . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "[Publisher-supplied data] This is the third 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." . "Fungi and food spoilage /John I. Pitt; Ailsa D. Hocking" . . . . . . . . . . . . . . . "Fungi and Food Spoilage" . "Fungi and Food Spoilage"@en . "Fungi and food spoilage"@en . . "Fungi and food spoilage" . . . . . . . . . . . . . . . . . . "Electronic books" . "Electronic books"@en . . . . . . . . . "The first and second editions of Fungi and Food Spoilage established a reputation as the foremost book on foodborne fungi. This completely revised and updated third edition is an invaluable reference for food microbiologists investigating fungal spoilage and sources of mycotoxin contamination in foods. The introductory chapters of the book deal with the ecology of food spoilage and give an overview of how food processing, packaging and storage affect fungal growth. Subsequent chapters cover the fundamentals of classifying and naming fungi and current methods for isolation and enumeration, including general and special purpose media, incubation conditions, etc. The major part of the book provides keys, descriptions and illustrations of all yeasts and moulds commonly encountered in foods. Characteristics of the species, including their ecology and potential for mycotoxin production, are also included. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, academic, research and public health institutions. Dr John Pitt and Dr Ailsa Hocking are both Honorary Research Fellows at CSIRO Food Science Australia, North Ryde, NSW, Australia."@en . "The first and second editions of Fungi and Food Spoilage established a reputation as the foremost book on foodborne fungi. This completely revised and updated third edition is an invaluable reference for food microbiologists investigating fungal spoilage and sources of mycotoxin contamination in foods. The introductory chapters of the book deal with the ecology of food spoilage and give an overview of how food processing, packaging and storage affect fungal growth. Subsequent chapters cover the fundamentals of classifying and naming fungi and current methods for isolation and enumeration, including general and special purpose media, incubation conditions, etc. The major part of the book provides keys, descriptions and illustrations of all yeasts and moulds commonly encountered in foods. Characteristics of the species, including their ecology and potential for mycotoxin production, are also included. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, academic, research and public health institutions. Dr John Pitt and Dr Ailsa Hocking are both Honorary Research Fellows at CSIRO Food Science Australia, North Ryde, NSW, Australia." . . . "Mikrobiologisk analyse" . . "Aliments Altération." . . "Aliments - Altération." . "Dyrkningsmedier" . . "Food science" . . "Food Science" . "Food science." . "Food Science." . "Moisissures Identification." . . "Moisissures - Identification." . "Yeasts" . . "Degradation" . . "Contamination des aliments." . . "Nedbrydning" . . "Hocking, A.D." . . "Hongos Identificación." . . "Verderb." . . "Svampe" . . "Hongos Clasificación." . . "Isolation" . . "Lebensmittel." . . "Key" . . "Fungi" . . "Fungi." . "Muffe Identificazione." . . "Identifikation, bestemmelse" . . "Champignons pathogénicité." . . "Science des matériaux." . . "Alimentos Contaminación." . . "Maladies d'origine alimentaire." . . "Microbiological analysis" . . "Chimie." . . "Fungi pathogenicity." . . "Food Physiology." . . "Lebensmittelmikrobiologie." . . "Fongs Toxicologia." . . "Culture media" . . "Levnedsmidler" . . "Identifikation" . . "Alimentos, Efectos de los hongos sobre los." . . "Mykotoksiner" . . "Alimentos Microbiología Técnicas de laboratorio." . . "Electronic books." . . "Chemical engineering." . . "Lieviti Identificazione." . . "Champignons Physiologie." . . "Deterioration" . . "Chemistry, Organic." . . "Levnedsmidler, fødevarer" . . "Food Contamination prevention & control." . . "Foods" . . "Nøgle" . . "Methods" . . "Pilze." . . "Fongs patògens." . . "Food spoilage." . . "Alimentos Efectos de los hongos." . . "Skimmelsvampe" . . "Mycotoxins" . . "TECHNOLOGY & ENGINEERING Food Science." . . "Isolation techniques" . . "Food Microbiology." . . "Chemistry." . . "Foodborne Diseases." . . "Alimenti Alterazione." . . "Mycoses" . . "Micología." . . "Micologia." . "Moulds" . . "Aliments Microbiologia." . . "Mykoser, svampesygdomme" . . "Fordærvelse, forringelse" . . "Identification" . . "Gærsvampe, gær" . . "Alimentos Microbiología." . . "Alimentos (microbiologia)" . "Champignons." . . "Contamination des aliments prévention et contrôle." . . "Microbiologie alimentaire." . . "Fungi Physiology." . . "Metoder" . . "Forringelse, fordærvelse" . . "Levures (Botanique) Identification." . . "Levures (Botanique) - Identification." . "Hongos Fisiología." . . "Engineering." . . . . "Hongos Ecología." . . "Mikrobiel økologi" . . "Mycologie." . . "Organic Chemistry." . .