• John I. Pitt
  • Ailsa D. Hocking

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.


High Hydrostatic Pressure Food Spoilage Food Microbiologist Canned Food Cladosporium Herbarum 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.CSIRO Food and Nutritional SciencesNorth RydeAustralia

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