Fungi and Food Spoilage || Xerophiles

Spoilage in desiccated coconut resulting

Spoilage in desiccated coconut resulting from growth of xerophilic fungi

✍ Judith L. Kinderlerer 📂 Article 📅 1984 🏛 Elsevier Science 🌐 English ⚖ 473 KB

Fungi and Food Spoilage || Introduction

✍ Pitt, John I.; Hocking, Ailsa D. 📂 Article 📅 2009 🏛 Springer US 🌐 English ⚖ 163 KB

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

Fungi and Food Spoilage || Spoilage of S

Fungi and Food Spoilage || Spoilage of Stored, Processed and Preserved Foods

✍ Pitt, John I.; Hocking, Ailsa D. 📂 Article 📅 2009 🏛 Springer US ⚖ 388 KB

Fungi and Food Spoilage || Naming and Cl

Fungi and Food Spoilage || Naming and Classifying Fungi

✍ Pitt, John I.; Hocking, Ailsa D. 📂 Article 📅 2009 🏛 Springer US 🌐 English ⚖ 409 KB

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

Fungi and Food Spoilage || Fresh and Per

Fungi and Food Spoilage || Fresh and Perishable Foods

✍ Pitt, John I.; Hocking, Ailsa D. 📂 Article 📅 2009 🏛 Springer US 🌐 English ⚖ 336 KB

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

Fungi and Food Spoilage Volume 584 || Th

Fungi and Food Spoilage Volume 584 || The Ecology of Fungal Food Spoilage

✍ Pitt, John I.; Hocking, Ailsa D. 📂 Article 📅 2009 🏛 Springer US 🌐 English ⚖ 324 KB

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