rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Fungi and Food Spoilage
  name:
    name part: Pitt, John I.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Hocking, Ailsa D.
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: xxu
    date issued: 2009
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XV, 519 p. online resource.
  abstract: The 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.
  table of contents: The 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.
  note: by John I. Pitt, Ailsa D. Hocking.
  subject:
    topic: Chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Organic chemistry
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Organic Chemistry
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9780387922072
  identifier: http://dx.doi.org/10.1007/978-0-387-92207-2
  record info:
    record creation date: 100301
    record change date: 20151125231324.0
    record identifier: 978-0-387-92207-2