C.H.I.P.S. HOME PAGE
FOOD TECHNOLOGY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Food mycology handbook from C.H.I.P.S.

Identification of Fungi
An Illustrated Introduction
by Frank M. Dugan

The Identification of Fungi: An Illustrated Introduction with Keys, Glossary, and Guide to Literature is a comprehensive manual that gives beginners the skills to identify fungi. In addition to plant pathogenic fungi, the manual covers mushrooms, slime molds, fungi of clinical significance, indoor air fungi, and other aspects of mycology.

Features;

  • Covers all groups of fungi and fungus-like organisms and includes over 500 diagrams and line drawings
  • Descriptions of major groups (phylogenetic and artificial), simplified keys to family, and an illustrated glossary enable placement of common fungi into the appropriate taxonomic category
  • Text and glossary are coordinated to introduce fundamentals of mycological terminology
  • Over 30 pages of references are provided for literature on identification of cultures and specimens, and references are also given for contemporary phylogenetic research on each major taxonomic group

Contents

Introduction
Characters of the major groups

  1. "Lower" fungi
  2. Zygomycota
  3. Ascomycota
  4. Basidiomycota
  5. Deuteromycetes (Mitosporic Fungi)

Glossary
Publishers and distributors of mycological literature
Literature cited
Index

click here to see books of related interest

ORDER NOW

Identification of Fungi
An Illustrated Introduction
by Frank M. Dugan

2006 • 176 pages • $64.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services