This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu

Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of al

This is the highly anticipated third edition of a book written by the Working Party on Culture Media of the International Committee on Food Microbiology and Hyg