000			01907nam a22004335i 4500
001			978-0-387-73689-1
003			DE-He213
005			20250710084018.0
007			cr nn 008mamaa
008			100301s2008 xxu| s |||| 0|eng d
020			_a9780387736891 _a99780387736891
024	7		_a10.1007/978-0-387-73689-1 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aWeidenboörner, Martin. _eeditor.
245	1	0	_aMycotoxins in Foodstuffs _h[recurso electrónico] / _cedited by Martin Weidenboörner.
264		1	_aNew York, NY : _bSpringer New York, _c2008.
300			_aXIV, 503p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
520			_aDue to the serious spoilage and health issues the presence of mycotoxins can cause, it's imperative that the food industry has a basic understanding fungi and their corresponding mycotoxins. An indispensable resource, Mycotoxins in Foodstuffs gives an in depth overview by listing the degree of contamination, concentration and country of origin/detection for each case of mycotoxin contamination for each commodity. In addition, the book shows whether or not food is predisposed for mycotoxin contamination.
650		0	_aCHEMISTRY.
650		0	_aANALYTICAL BIOCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aMICROBIOLOGY.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aANALYTICAL CHEMISTRY.
650	2	4	_aMICROBIOLOGY.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387736884
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-73689-1 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c58497 _d58497