Pitt, John I.
Fungi and Food Spoilage
2. Introduction
John I. Pitt, Ailsa D. Hocking
3. The Ecology of Fungal Food Spoilage
John I. Pitt, Ailsa D. Hocking
4. Naming and Classifying Fungi
John I. Pitt, Ailsa D. Hocking
5. Methods for Isolation, Enumeration and Identification
John I. Pitt, Ailsa D. Hocking
6. Primary Keys and Miscellaneous Fungi
John I. Pitt, Ailsa D. Hocking
7. Zygomycetes
John I.Pitt, Ailsa D. Hocking
8.
John I. Pitt, Ailsa D. Hocking
9.
John I. Pitt, Ailsa D. Hocking
10. Xerophiles
John I. Pitt, Ailsa D. Hocking
11. Yeasts
John I.Pitt, Ailsa D. Hocking
12. Fresh and Perishable Foods
John I. Pitt, Ailsa D. Hocking
13. Spoilage of Stored, Processed and Preserved Foods
John I. Pitt, Ailsa D. Hocking
Keywords: Chemistry, Food Science, Organic Chemistry
- Author(s)
- Pitt, John I.
- Hocking, Ailsa D.
- Publisher
- Springer
- Publication year
- 2009
- Language
- en
- Edition
- 1
- Page amount
- 13 pages
- Category
- Natural Sciences
- Format
- Ebook
- eISBN (PDF)
- 9780387922072
