AGRICULTURE AND FOOD PRODUCTION
- G.G. Khachatourians, Department of Applied Microbiology & Food Sciences, College of Agriculture, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada
- Dilip K Arora, Department of Botany, Banaras Hindu University, Varanasi, India
Preface. Editorial Board for Volume 2. Contributors. 1. Brewer's Yeast: genetics and biotechnology (J. Polaina). 2. Genetic diversity of yeasts in wine production (T. Benitez, A.C. CodÃ³n). 3. Fungal carotenoids (C. Echavarri-Erasun, E.A. Johnson). 4. Edible fungi: biotechnological approaches (R.D. Rai, O.P. Ahlawat). 5. Single cell proteins from fungi and yeasts (U.O. Ugalde, J.I. Castrillo). 6. Cereal fermentation by fungi (C.-H. Lee, Sang Sun Lee). 7. Mycotoxins contaminating cereal grain crops: their occurrence and toxicity (D. Bhatnagar, R. Brown, K. Ehrlich, T.E. Cleveland). 8. Emerging strategies to control fungal diseases in vegetables (P.K. Pandey, K.K. Pandey). 9. Biological control of postharvest diseases of fruits and vegetables (A. El Ghaouth, C. Wilson, M. Wisniewski, S. Droby, J.L. Smilanick, L. Korsten). 10. Biological weed control with pathogen: search for candidates to applications (S.M. Boyetchko, E.N. Rosskopf, A.J. Ceasar, R. Charudattan). 11. Biotechnology of arbuscular mycorrhizas (M. Giovannetti, L. Avio). 12. Arbuscular mycorrhizal fungi as biostimulants and bioprotectants of crops (L.J.C. Xavier, S.M. Boyetchko). Keyword index.
- Published: April 2002
- Imprint: ELSEVIER
- ISBN: 978-0-444-51030-3