LEADER 01432nam  2200469   450 
001 9910591039003321
005 20230130230002.0
010   $a3-030-85640-2
035   $a(MiAaPQ)EBC7080208
035   $a(Au-PeEL)EBL7080208
035   $a(CKB)24778997000041
035   $a(PPN)264958713
035   $a(EXLCZ)9924778997000041
100   $a20230130d2022      uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFungi and food spoilage /$fJohn I. Pitt and Ailsa D. Hocking
205   $aFourth edition.
210  1$aCham, Switzerland :$cSpringer,$d[2022]
210  4$dİ2022
215   $a1 online resource (655 pages)
311 08$aPrint version: Pitt, John I. Fungi and Food Spoilage Cham : Springer International Publishing AG,c2023 9783030856380 
320   $aIncludes bibliographical references (pages 617-622) and index.
606   $aFood contamination
606   $aFood$xMicrobiology
606   $aFood spoilage
615  0$aFood contamination.
615  0$aFood$xMicrobiology.
615  0$aFood spoilage.
676   $a363.192
700   $aPitt$b John I.$079034
702   $aHocking$b Ailsa D.$f1950-
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910591039003321
996   $aFungi and Food Spoilage$92911540
997   $aUNINA