Food and Beverage Mycology by Larry R. Beuchat
|Title||Food and Beverage Mycology|
|Author||Larry R. Beuchat|
|Publisher||Springer Science & Business Media|
|Language||English, Spanish, and French|
This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.