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01947nam a22004575i 4500 |
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978-0-387-73689-1 |
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DE-He213 |
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20151204184704.0 |
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cr nn 008mamaa |
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100301s2008 xxu| s |||| 0|eng d |
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|a 9780387736891
|9 978-0-387-73689-1
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7 |
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|a 10.1007/978-0-387-73689-1
|2 doi
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|d GrThAP
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
|2 23
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|a 664
|2 23
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|a Mycotoxins in Foodstuffs
|h [electronic resource] /
|c edited by Martin Weidenboörner.
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| 264 |
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|a New York, NY :
|b Springer New York,
|c 2008.
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| 300 |
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|a XIV, 504 p.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
|b PDF
|2 rda
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|a Due 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.
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| 650 |
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|a Chemistry.
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| 650 |
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|a Analytical chemistry.
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| 650 |
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|a Food
|x Biotechnology.
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| 650 |
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|a Microbiology.
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| 650 |
1 |
4 |
|a Chemistry.
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| 650 |
2 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Analytical Chemistry.
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| 650 |
2 |
4 |
|a Microbiology.
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| 700 |
1 |
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|a Weidenboörner, Martin.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 776 |
0 |
8 |
|i Printed edition:
|z 9780387736884
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| 856 |
4 |
0 |
|u http://dx.doi.org/10.1007/978-0-387-73689-1
|z Full Text via HEAL-Link
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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