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.
General
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