The present work is an attempt to bring together in some sort of
organized form all such information that would link mycology (other
than the involvement of fungi in food spoilage) to the food
industry. It may be justly criticized for its brevity and, in some
instances, will probably be criticized the philosophy expressed.
For this the writer makes no apologies. In the first instance, the
present discussion is by no means intended to be an exhaustive
treatment of the subject. On the contrary, if it serves in some
small measure to alert the student to the vast potential resident
in fungi, its purpose will have been served.
General
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