Food and Beverage Mycology

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Authors

  • Kupputhai Arunachalam

Abstract

Fungi play a significant role with respect to food and beverage deterioration, mycotoxin production, fermentation and as potential sources of dietary protein. This book is a compilation of the available information on fungi and its role in food and beverage technology.

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Published

1979-11-01

How to Cite

Arunachalam, K. (1979). Food and Beverage Mycology. The Indian Journal of Nutrition and Dietetics, 16(11), 432–432. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/12326

Issue

Volume 16, Issue 11, November 1979

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

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