000			02959nam a22004455i 4500
001			978-0-387-92207-2
003			DE-He213
005			20251006084431.0
007			cr nn 008mamaa
008			100301s2009 xxu| s |||| 0|eng d
020			_a9780387922072
020			_a99780387922072
024	7		_a10.1007/978-0-387-92207-2 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aPitt, John I. _eauthor.
245	1	0	_aFungi and Food Spoilage _h[electronic resource] / _cby John I. Pitt, Ailsa D. Hocking.
264		1	_aBoston, MA : _bSpringer US, _c2009.
300			_bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aThe 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 -- Fresh and Perishable Foods -- Spoilage of Stored, Processed and Preserved Foods.
520			_aThe 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.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aCHEMISTRY, ORGANIC.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aORGANIC CHEMISTRY.
700	1		_aHocking, Ailsa D. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387922065
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-92207-2 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c59496 _d59496