000			01930nam a22004575i 4500
001			978-0-387-73689-1
003			DE-He213
005			20161121231136.0
007			cr nn 008mamaa
008			100301s2008 xxu| s |||| 0|eng d
020			_a9780387736891 _9978-0-387-73689-1
024	7		_a10.1007/978-0-387-73689-1 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
245	1	0	_aMycotoxins in Foodstuffs _h[electronic resource] / _cedited by Martin Weidenboörner.
264		1	_aNew York, NY : _bSpringer New York, _c2008.
300			_aXIV, 504 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
520			_aDue 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.
650		0	_aChemistry.
650		0	_aAnalytical chemistry.
650		0	_aFood _xBiotechnology.
650		0	_aMicrobiology.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aAnalytical Chemistry.
650	2	4	_aMicrobiology.
700	1		_aWeidenboörner, Martin. _eeditor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387736884
856	4	0	_uhttp://dx.doi.org/10.1007/978-0-387-73689-1
912			_aZDB-2-CMS
950			_aChemistry and Materials Science (Springer-11644)
999			_c509201 _d509201