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Mycotoxins in Foodstuffs

  • Martin Weidenboörner

Table of contents

  1. Front Matter
    Pages I-VIII
  2. Martin Weidenboörner
    Pages 1-462
  3. Back Matter
    Pages 463-503

About this book

Introduction

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.

Keywords

agriculture chemistry food chemistry food industry food processing microbiology processing toxin

Editors and affiliations

  • Martin Weidenboörner
    • 1
  1. 1.Puötzhecke 5Germany

Bibliographic information