Food and Beverage Mycology
AbstractFungi play a significant role with respect to food and beverage deterioration, mycotoxin production, fermentation and as potential sources of dietary protein. This book is a compilation of the available information on fungi and its role in food and beverage technology.
How to Cite
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at email@example.com for permissions related to commercial use of the article(s).