From the time when primitive man began to cultivate crops and store food, spoilage fungi have demanded their tithe. Fuzzes, powders and slimes of white or black, green, orange, red and brown have silently invaded – acidifying, fermenting, discolouring and disintegrating, rendering nutritious commodities unpalatable or unsafe.
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Pitt, J.I., Hocking, A.D. (2009). Introduction. In: Fungi and Food Spoilage. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-92207-2_1
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DOI: https://doi.org/10.1007/978-0-387-92207-2_1
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