Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete,

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effe

All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their

The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microb

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint the