http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Introduction -- 2. The ecology of fungal food spoilage -- 3. Naming and classifying fungi -- 4. Methods for isolation, enumeration and identification -- 5. Primary keys and miscellaneous fungi -- 6. Zygomycetes -- 7. Penicillium and related genera -- 8. Aspergillus and related teleomorphs -- 9. Xerophiles -- 10. Yeats -- 11. Fresh and perishable foods -- 12. Spoilage of stored, processed and preserved foods
Includes bibliographical references and index