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Mycotoxins in Foodstuff

Martin Weidenbörner

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ISBN 10: 0387736883 / ISBN 13: 9780387736884
Published by Springer-Verlag Gmbh Nov 2007, 2007
New Condition: Neu
From Agrios-Buch (Bergisch Gladbach, Germany)

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About this Item

Neuware - An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology. 503 pp. Englisch. Bookseller Inventory # 9780387736884

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Bibliographic Details

Title: Mycotoxins in Foodstuff

Publisher: Springer-Verlag Gmbh Nov 2007

Publication Date: 2007

Binding: Buch

Book Condition:Neu

About this title

Synopsis:

An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.

From the Back Cover:

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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