Fungi and Food Spoilage

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9780387922065: Fungi and Food Spoilage
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John I. Pitt,Ailsa D. Hocking
Edité par Springer 2009-08-05 (2009)
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre Springer 2009-08-05, 2009. Hardcover. État : New. N° de réf. du libraire NU-LBR-00593695

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John I. Pitt, Ailsa D. Hocking
Edité par Springer-Verlag New York Inc. 2009-08-04, New York, NY (2009)
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre Springer-Verlag New York Inc. 2009-08-04, New York, NY, 2009. hardback. État : New. N° de réf. du libraire 9780387922065

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John I. Pitt, Ailsa D. Hocking
Edité par Springer-Verlag New York Inc., United States (2010)
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre Springer-Verlag New York Inc., United States, 2010. Hardback. État : New. 3rd ed. 2009. 267 x 198 mm. Language: English . Brand New Book. In contrast to the second edition, the third edition of Fungi and Food Spoilage is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating - of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains. N° de réf. du libraire LIB9780387922065

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John I. Pitt, Ailsa D. Hocking
Edité par Springer-Verlag New York Inc., United States (2010)
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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The Book Depository US
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Description du livre Springer-Verlag New York Inc., United States, 2010. Hardback. État : New. 3rd ed. 2009. 267 x 198 mm. Language: English . Brand New Book. In contrast to the second edition, the third edition of Fungi and Food Spoilage is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating - of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains. N° de réf. du libraire LIB9780387922065

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John I. Pitt
Edité par Springer-Verlag New York Inc. (2009)
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre Springer-Verlag New York Inc., 2009. HRD. État : New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. N° de réf. du libraire GB-9780387922065

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Pitt, John I.; Hocking, Ailsa D.
Edité par Springer-Verlag New York Inc. (2009)
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre Springer-Verlag New York Inc., 2009. État : New. 2009. 3rd ed. 2009. Hardcover. This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. Quality halftones provide a book of great value to all those involved in food quality and safety. Num Pages: 519 pages, 9 black & white tables, biography. BIC Classification: PSQ; TDCT. Category: (UP) Postgraduate, Research & Scholarly. Dimension: 267 x 199 x 31. Weight in Grams: 1330. . . . . . . N° de réf. du libraire V9780387922065

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John I. Pitt, Ailsa D. Hocking
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Ria Christie Collections
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Description du livre Hardback. État : New. Not Signed; In contrast to the second edition, the third edition of Fungi and Food Spoilage is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included i. book. N° de réf. du libraire ria9780387922065_rkm

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John I. Pitt, Ailsa D. Hocking
Edité par Springer-Verlag New York Inc.
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre Springer-Verlag New York Inc. Hardback. État : new. BRAND NEW, Fungi and Food Spoilage (3rd ed. 2009), John I. Pitt, Ailsa D. Hocking, In contrast to the second edition, the third edition of "Fungi and Food Spoilage" is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating - of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains. N° de réf. du libraire B9780387922065

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Ailsa D. Hocking; John I. Pitt
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre État : New. Depending on your location, this item may ship from the US or UK. N° de réf. du libraire 97803879220650000000

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Pitt, John I.; Hocking, Ailsa D.
Edité par Springer-Verlag New York Inc.
ISBN 10 : 0387922067 ISBN 13 : 9780387922065
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Description du livre Springer-Verlag New York Inc. État : New. 2009. 3rd ed. 2009. Hardcover. This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. Quality halftones provide a book of great value to all those involved in food quality and safety. Num Pages: 519 pages, 9 black & white tables, biography. BIC Classification: PSQ; TDCT. Category: (UP) Postgraduate, Research & Scholarly. Dimension: 267 x 199 x 31. Weight in Grams: 1330. . . . . . Books ship from the US and Ireland. N° de réf. du libraire V9780387922065

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