Food Mycology
Food Mycology: A Multifaceted Approach to Fungi and Food by Jan Dijksterhuis
English | 26 Jun. 2007 | ISBN: 0849398185 | 424 Pages | PDF | 40 MB
English | 26 Jun. 2007 | ISBN: 0849398185 | 424 Pages | PDF | 40 MB
For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough understanding of the vast body of knowledge relating to food mycology requires an inclusive volume that covers both the beneficial and detrimental roles of fungi in our food supply.