Food Mycology: A Multifaceted Approach to Fungi and Food

by Jan Dijksterhuis (Editor), Robert A. Samson (Editor)

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 un

428 pages, Kindle Edition

First published June 26, 2007