Mycotoxins in food and beverages : innovations and advances. Part I

• Material Type: 図書
• ISBN: 9780367422097 (hardback); 9780367682804 (paperback)
• Title: Mycotoxins in food and beverages : innovations and advances.
• Volume: Part I
• Author/Editor: editors, Didier Montet, Catherine Brabet, Sabine Schorr-Galindo, Ramesh C. Ray
• Edition: First edition
• Series Title: Food biology series
• Author Heading: Montet, Didier
• Publication, Distribution, etc.: Boca Raton : CRC Press (出版)
• Publication Date: 2021
• Publication Date (W3CDTF): 2021
• Extent: xvi, 292 pages
• Size: 24 cm
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Mycotoxins; Food Microbiology; Food Contamination--prevention & control
• LCC: RA1242.M94
• DDC: 615.9/5295
• NDLC: SC186
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Holding library: 国立国会図書館
• Call No.: SC186-D6
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 031191342; http://id.ndl.go.jp/bib/031191342
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spi...