Mycotoxins in Foodstuffs
Seiten
2010
|
1st ed. Softcover of orig. ed. 2008
Springer-Verlag New York Inc.
978-1-4419-2528-2 (ISBN)
Springer-Verlag New York Inc.
978-1-4419-2528-2 (ISBN)
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.
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.
| Zusatzinfo | XIV, 504 p. |
|---|---|
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Naturwissenschaften ► Chemie ► Analytische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-4419-2528-7 / 1441925287 |
| ISBN-13 | 978-1-4419-2528-2 / 9781441925282 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Hardcover (2025)
Schweizerbart'sche, E. (Verlag)
CHF 41,85
