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001			280687
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007			cr nn 008mamaa
008			150903s2009 xxu| o |||| 0|eng d
020			_a9780387922072 _99780387922072
024	7		_a10.1007/9780387922072 _2doi
035			_avtls000333347
039		9	_a201509030801 _bVLOAD _c201404130421 _dVLOAD _c201404092210 _dVLOAD _y201402041109 _zstaff
040			_aMX-SnUAN _bspa _cMX-SnUAN _erda
050		4	_aTP248.65.F66
100	1		_aPitt, John I. _eautor _9305793
245	1	0	_aFungi and Food Spoilage / _cby John I. Pitt, Ailsa D. Hocking.
264		1	_aBoston, MA : _bSpringer US, _c2009.
300			_brecurso en línea.
336			_atexto _btxt _2rdacontent
337			_acomputadora _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_aarchivo de texto _bPDF _2rda
500			_aSpringer eBooks
505	0		_aThe 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.
520			_aThe 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.
590			_aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700	1		_aHocking, Ailsa D. _eautor _9305794
710	2		_aSpringerLink (Servicio en línea) _9299170
776	0	8	_iEdición impresa: _z9780387922065
856	4	0	_uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-0-387-92207-2 _zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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999			_c280687 _d280687