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  1. Food Mycology

    A Multifaceted Approach to Fungi and Food

    Edited by Jan Dijksterhuis, Robert A. Samson

    Series: Mycology

    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...

    Published June 25th 2007 by CRC Press

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