Skip to main content
SpringerLink
Log in

Aspergillus and Fermented Foods

  • Chapter
The Genus Aspergillus

Part of the book series: Federation of European Microbiological Societies Symposium Series ((FEMS,volume 69))

Abstract

Fermentation is one of the oldest forms of food preservation as well as being a precursor of modern biotechnology. Food fermentations are used in many parts of the world and Campbell-Piatt (1987) has documented some 250 categories of these foods and more than 3500 individual products. Preservation by fermentation offers several advantages over other food processing methods. Energy requirements are often lower and the fermentation process may result in desirable changes in texture and flavour. The nutritional value may be improved by the microbial synthesis of vitamins, the reduction in toxic and antinutritional components and the reduction or elimination of food-borne pathogenic bacteria.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Alvarez-Barrea, V., Pearson, A.M., Price, J.F., Gray, J.I. and Aust, S.D. (1983) Some factors influencing aflatoxin production in fermented sausages. J. Food Sci. 47, 1773–1775.

    Article  Google Scholar 

  • Anderson, E.N., Jr. (1988) “The Food of China”, Yale University Press, New Haven.

    Google Scholar 

  • Anglo, P.G. and Orillo, C.A. (1977) Production of proteolytic enzyme. II. Study of some factors influencing the activity of the enzyme produced by irradiated strains of Aspergillus oryzae (Ahlburg) Colin, Philippine J. Sci. 106, 1–10.

    CAS  Google Scholar 

  • Ankei, T. (1986) Discovery of Saké in Central Africa: Mould fermented liquor of the Songola Journ d’Agric Trad. et de Bota. Appl. 33, 29–47.

    Google Scholar 

  • Bullerman, L.B., Hartman, P.A. and Ayres, J.C. (1969a) Aflatoxin production in meats. I Stored meats. Appl. Microbiol. 18, 714–717.

    PubMed  CAS  Google Scholar 

  • Bullerman, L.B., Hartman, P.A. and Ayres, J.C. (1969b) Aflatoxin production in meats. II. Aged dry salamis and aged country cured hams. Appl. Microbiol. 18, 718–722.

    PubMed  CAS  Google Scholar 

  • Campbell-Piatt, G. (1987) “Fermented Foods of the World: A Dictionary and Guide”, Butterworths, London.

    Google Scholar 

  • Campbell-Piatt, G. and Cook, P.E. (1989) Fungi in the production of foods and food ingredients. J. Appl. Bact. Symp. Suppl. 117S–131S.

    Google Scholar 

  • Chang, L-T. (1993) Maltose was made in old China. Starch 44, 117.

    Article  Google Scholar 

  • Cheevadhanarak, S., Renno, D.V., Saunders, G. and Holt, G. (1991) Cloning and selective over expression of an alkaline protease-encoding gene from Aspergillus oryzae. Gene 108, 151–155.

    Article  PubMed  CAS  Google Scholar 

  • Doi, M., Matsui, M., Shuto, Y. and Kinoshita, Y. (1989a) O-Methylation of phenols by Aspergillus repens. Agric. Biol. Chem. 53, 3031–3032.

    Article  CAS  Google Scholar 

  • Doi, M., Ninomiya, M., Matsui, M., Shuto, Y. and Kinoshita, Y. (1989b) Degradation and O-methylation of phenols among volatile flavour components of dried bonito (katsuobushi) by Aspergillus species. Agric. Biol. Chem. 53, 1051–1055.

    Article  CAS  Google Scholar 

  • Doi, M., Yamauchi, H., Matsui, M., Shuto, Y. and Kinoshita, Y. (1991) Microbial Degradation of BHA in Niboshi (Boiled and Dried Anchovy) by Aspergillus species. Agric. Biol. Chem. 55, 1095–1098.

    Article  CAS  Google Scholar 

  • Doi, M., Matsui, M., Kanayama, T., Shuto, Y. and Kinoshita, Y. (1992) Asymmetric reduction of acetophenone by Aspergillus species and their possible contribution to katsuobushi flavour. Biosci. Biotech. Biochem. 56, 958–960.

    Article  CAS  Google Scholar 

  • Ebine, H. (1968) Application of Rhizopus for shoyu manufacturing. Seasoning Sci. 15, 10–18.

    Google Scholar 

  • Engel, G. and Teuber, M. (1990) Toxic metabolites from fungal cheese starter cultures (Penicillium camemberti and Penicillium roqueforti), in “Mycotoxins in dairy products” (Van Egmond, H.P., Ed.), pp. 163–192. Elsevier Science Publishers, London.

    Google Scholar 

  • Escher, F.E., Koehler, P.E. and Ayres, J.C. (1973) Production of ochratoxins A and B on country cured ham. Appl. Microbiol. 26, 27–30.

    PubMed  CAS  Google Scholar 

  • Fukushima, D. (1989) Industrialisation of fermented soy sauce production centering around Japanese shoyu, in “Industrialisation of indigenous fermented foods” (Steinkraus, K.H., Ed.), pp. 1–88. Marcel

    Google Scholar 

  • Geisen, R., Glenn, E. and Leistner, L. (1988) Development of a transformation system for Penicillium nalgiovense. Proc. Jap. Assoc. Mycotox., Suppl. 1, 47–48. Dekker, New York.

    Google Scholar 

  • Geisen, R., Glenn, E. and Leistner, L. (1990a) Two Penicillium camembertii mutants affected in the production of cyclopiazonic acid. Appl. Environ. Microbiol. 56, 3587–3590.

    PubMed  CAS  Google Scholar 

  • Geisen, R., Standner, L. and Leistner, L. (1990b) New mould starter cultures by genetic modification. Food Biotechnol. 4, 497–503.

    Article  CAS  Google Scholar 

  • Grazia, L., Romano, P., Bagni, A., Roggiani, D. and Guglielmi, G. (1986) The role of moulds in the ripening process of salami. Food Microbiol. 3, 19–25.

    Article  Google Scholar 

  • Halls, N.A. and Ayres, J.C. (1973) Potential production of sterigmatocystin on country-cured ham. Appl. Microbiol. 26, 636–637.

    PubMed  CAS  Google Scholar 

  • Hara, S., Kitamoto, K. and Gomi, K. (1992) New developments in fermented beverages and foods with Aspergillus, in “Aspergillus: Biology and Industrial Applications” (Bennett, J.W. and Klich, M.A., Ed.), pp. 133–153. Butterworth-Heinemann, London.

    Google Scholar 

  • Hata, Y., Tsuchiya, K., Kitamoto, K., Gomi, K., Kumagai, C., Tamura, G. and Hara, S. (1991) Nucleotide sequence and expression of the glucoamylase-encoding gene (glaA). Gene 108, 145–150.

    Article  PubMed  CAS  Google Scholar 

  • Herzfield, H.C. (1957) Rice fermentation in Ecuador. Econ. Bot. 11, 267–270.

    Article  Google Scholar 

  • Hesseltine, C.W., Shotwell, O.L., Ellis, J.J. and Stubblefield, R.P. (1966) Aflatoxin formation by Aspergillus flavus. Bacteriol. Rev. 30, 795–805.

    PubMed  CAS  Google Scholar 

  • Hesseltine, C.W., Featherston, C.L., Lombard, G.L. and Dowell, Jr. V.R. (1985) Anaerobic growth of moulds isolated from fermentation starters used for foods in Asian countries. Mycologia 77, 390–400.

    Article  Google Scholar 

  • Hesseltine, C.W., Rogers, R. and Winarno, F.G. (1988) Microbiological studies on amylolytic oriental starters. Mycopath. 101, 141–155.

    Article  Google Scholar 

  • Hitokoto, H., Morozumi, S., Wauke, T., Sakai, S., Zen-Yoji, H. and Benoki, M. (1976) Studies on fungal contamination of foodstuffs in Japan: Fungal flora on dried small sardines marketing in Tokyo. Ann. Rep. Tokyo.Metr. Res. Lab. P.H. 27, 36–40.

    Google Scholar 

  • Holley, R.A. (1986) Effect of sorbate and pimaricin on surface mould and ripening of Italian dry salami. Alia.-Wiss. u.-Technol. 19, 59–65.

    CAS  Google Scholar 

  • Hossain, M.A., Furuichi, M. and Yone, Y. (1989) Growth and feed efficiency in red sea bream fed on (fish) waste lipid treated with mould (Aspergillus terreus). Bull. Jp. Soc. Sci. Fish. 55, 657–660.

    Article  Google Scholar 

  • Huerta, T., Sanchis, V., Hernandez-Haba, J. and Hernandez, E. (1987a) Mycoflora of dry salted Spanish ham. Microbiologie — Aliments — Nutrition 5, 247–252.

    Google Scholar 

  • Huerta, T., Sanchis, V., Hernandez-Haba, J. and Hernandez, E. (1987b) Enzymic activities and antimicrobial effects of Aspergillus and Penicillium strains isolated from Spanish dry cured hams. Microbiologie -Aliments — Nutrition 5, 289–294.

    CAS  Google Scholar 

  • Ichinoe, M., Suzuki, M. and Kurata, H. (1977) Microflora of commercial slice dried fishes including bonito. Bull. Nat. Inst. Hyg. Sci. 95, 96–99.

    Google Scholar 

  • Iimura, Y., Gomi, K., Uzu, H. and Hara, S. (1987) Transformation of Aspergillus oryzae through plasmid mediated complementation of the methionine-auxotrophic mutation. Agric. Biol. Chem. 51, 323–328.

    Article  CAS  Google Scholar 

  • Janzen, D.H. (1977) Why fruits rot, seeds mould, and meat spoils. Am. Nat. 111, 691–713.

    Article  CAS  Google Scholar 

  • Jeffreys, G.A. (1970) US Patent 3,547,652.

    Google Scholar 

  • Jeffreys, G.A. and Krell, A.J. (1965) US Patent 3, 170, 794.

    Google Scholar 

  • Kanazawa, A. and Kakimoto, D. (1958) Change of the chemical constituent of “Katsuwobushi” by Aspergillus ruber and Aspergillus repens. Mem. Fish. Kagoshima Univ. 6, 144–147.

    Google Scholar 

  • Kemp, J.D. Langlois, B.E. and Fox, J.D. (1981) Effect of vacuum packaging and potassium sorbate on yield yeast and mould growth, and quality of dry-cured hams. J. Food Sci. 46, 1015–1017, 1024.

    Article  Google Scholar 

  • Kemp, J.D., Langlois, B.E. and Fox, J.D. (1983) Effect of potassium sorbate vacuum packaging on the quality and microflora of dry-cured, intact and boneless hams. J. Food Sci. 48, 1709–1714.

    Article  CAS  Google Scholar 

  • Kim, Y.H., Hwangbo, J.S. and Lee, S.R. (1977) Detection of aflatoxins in some Korean foodstuffs, Korean J. Food Sci. Technol. 9, 73–80.

    CAS  Google Scholar 

  • Kinosita, R., Ishiko, T., Sugiyama, S., Seto, T., Igarasi, S. and Goetz, I.E. (1968) Mycotoxins in fermented food. Cancer Res. 28, 2296–2311.

    PubMed  CAS  Google Scholar 

  • Koritala, S., Hesseltine, C.W., Pryde, E.H. and Mounts, T.L. (1987) Biochemical modification of fats by microorganism. J. Am. Oil. Chem. Soc. 64, 509–513.

    Article  CAS  Google Scholar 

  • Kunimoto, M., Hoshino, T. and Nakano, M. (1989) Decomposition of lipid and occurrence of lipase in mould-inoculated sardine meal koji. Bull. Jap. Soc. Sci. Fish 55, 1097–1102.

    Article  CAS  Google Scholar 

  • Kurtzman, C.P., Smiley, M.J., Robnett, C.J. and Wicklow, D.T. (1986) DNA relatedness among wild and domesticated species in the Aspergillus flavus group. Mycologia 78, 955–959.

    Article  Google Scholar 

  • Kustersvan Someren, M.A., Samson, R.A. and Visser, J. (1991) The use of RFLP analysis in classification of the black aspergilli: reinterpretation of the Aspergillus niger aggregate. Curr. Genet. 19, 21–26.

    Article  Google Scholar 

  • Leistner, L. (1986) Mould-ripened foods. Fleischwirtsch. 66, 1385–1388.

    Google Scholar 

  • Leistner, L. and Ayres, J.C. (1968) Moulds and meat. Fleischwirtsch. 1, 62–65.

    Google Scholar 

  • Leistner, L., Geisen, R. and Fink-Gremmels, J. (1989) Mould-fermented foods of Europe: Hazards and developments, in “Mycotoxins and Phycotoxins 88” (Natori, S., Hashimoto, K. and Ueno, Y., Ed.) pp. 145–154. Elsevier Science Publishers, Amsterdam.

    Google Scholar 

  • Lücke, F.-K. and Hechelmann, H. (1987) Starter cultures for dry sausages and raw ham. Composition and effect. Fleischwirtsch. 67, 307–314.

    Google Scholar 

  • Maing, I.Y., Ayres, J.C. and Koehler, P.E (1973) Persistence of aflatoxins during the fermentation of soy sauce. Appl. Microbiol. 25, 1015–1017.

    PubMed  CAS  Google Scholar 

  • Manabe, M. and Matsuura, S. (1972) Studies on the fluorescent compounds in fermented foods. Part IV. Degradation of added aflatoxin during miso fermentation. J. Food Sci. Technol. 19, 275–279.

    Article  CAS  Google Scholar 

  • Matsuoka, H., Koba, Y. and Ueda, S. (1982) Alcoholic fermentation of sweet potato without cooking. J. Ferment. Technol. 60, 599–602.

    CAS  Google Scholar 

  • Matsuura, S. (1970) Aflatoxins and fermented foods in Japan. Japan.Agr. Res. Q. 5, 46–51.

    CAS  Google Scholar 

  • Mitsue, T., Sana, B.C. and Ueda, S. (1979) Glucoamylase of Aspergillus oryzae cultured on steamed rice. J Appl. Biochem. 1, 410–421.

    CAS  Google Scholar 

  • Monte, E., Villanueva, J. and Dominguez, A. (1986) Fungal profiles of Spanish country-cured hams. Int. J. Food Sci. Technol. 3, 355–359.

    Google Scholar 

  • Mowat, L. (1989) “Cassava and Chicha”. Shire Ethnography No.11. Shire Publications Ltd., Aylesbury.

    Google Scholar 

  • Ogawa, K., Ito, M., Tazaki, S. and Nakatsu, S. (1990) Breeding by interspecific protoplast fusion of koji moulds, Aspergillus awamori var. kawachi and Aspergillus usamii mut. shirousamii. J. Ferment. Bioeng. 70, 63–65.

    Article  CAS  Google Scholar 

  • Ota, S. (1983a) Katsuobushi I. New Food Industry 25, (5) 35–41.

    Google Scholar 

  • Ota, S. (1983b) Katsuobushi II. New Food Industry 25, (6) 17–25.

    Google Scholar 

  • Ota, S. (1983c) Katsuobushi III. New Food Industry 25, 54–60.

    Google Scholar 

  • Oyashiki, H., Uchida, M., Obayashi, A. and Oka, S. (1989) Evaluation of Koji prepared with various moulds for Mirin-making. J. Ferment. Bioeng. 67, 163–168.

    Article  Google Scholar 

  • Park, K.Y., Lee, K.B. and Bullerman, L.B. (1988) Aflatoxin production by Aspergillus parasiticus and its stability during the manufacture of Korean soy paste (Doenjang) and soy sauce (kanjang) by traditional method. J. Food Prot. 51, 938–945.

    CAS  Google Scholar 

  • Pauwels, L., Mulkay, P., Ngoy, K. and Delaude, C. (1992) Eminia, Rhynchosia et Vigna (Fabacées) à comlexes amylolytques employés dans la région Zambésienne pour la fabrication de la bière “Munkoyo”. Belg. Journ. Bot. 125, 41–60.

    Google Scholar 

  • Phillips, S. and Wallbridge, A. (1977) The mycoflora associated with dry salted tropical fish. Proceedings of the Conference on the handling, processing and marketing of tropical fish, London 5–9th July 1976, pp. 353–356. Tropical Products Institute, London.

    Google Scholar 

  • Pitt, J.I., Cruickshank, R.H. and Leistner, L. (1986) Penicillium commune, P. camembertiii the origin of white cheese moulds, and the production of cyclopiazonic acid. Food Microbiol. 3, 363–371

    Article  CAS  Google Scholar 

  • Purchio, A. (1976) Search for B1 aflatoxin and similar fluorescent compounds in miso. Mycopath. 58, 13–17.

    Article  CAS  Google Scholar 

  • Saono, S., Hull, R.R. and Dhamcharee, B. (1986) A Concise Handbook of Indigenous Fermented Foods in the Asca Countries, The Indonesian Institute of Sciences (LIPI), Jakarta.

    Google Scholar 

  • Sardjono, Kapti, R. and Sudarmadji, S. (1992) Growth and aflatoxin production by Aspergillus flavus in mixed culture with Aspergillus oryzae. ASEAN Food J. 7, 30–33.

    Google Scholar 

  • Shank, R.C., Wogan, G.N., Gibson, J.B. and Nondasuta, A. (1972) Dietary aflatoxins and human liver cancer. II, Aflatoxins in market foodstuffs of Thailand and Hong Kong. Food Cosmet. Toxicol. 10, 61–69.

    CAS  Google Scholar 

  • Shinshi, E., Manabe, M., Goto, T., Misawa, S., Tanaka, K. and Matsuura, S. (1984) Studies on the fluorescent compound in fermented foods 7. J. Japan Soy Sauce Res. Inst. 10, 151–155.

    CAS  Google Scholar 

  • Simoons, F.J. (1991) “Food in China, A Cultural and Historical Inquiry”. CRC Press, Boca Raton, Florida.

    Google Scholar 

  • Steinkraus, K.H. (1983) “Handbook of Indigenous Fermented Foods”. Marcel Dekker, New York.

    Google Scholar 

  • Steinkraus, K.H. (1989) “Industrialisation of Indigenous Fermented Foods”. Marcel Dekker, New York.

    Google Scholar 

  • Sutic, M.J., Ayres, J.C. and Koehler, P.E. (1972) Identification and aflatoxin production of moulds isolated from country cured hams. Appl. Microbiol. 23, 656–658.

    PubMed  CAS  Google Scholar 

  • Tada, S., Iimura, Y., Gomi, K., Takahashi, K., Hara, S. and Yoshizawa, K. (1989) Cloning and nucleotide sequence of the genomic Taka amylase A gene of Aspergillus oryzae. Agric. Biol. Chem. 53, 593–599.

    Article  CAS  Google Scholar 

  • Takahashi, T. and Yamamoto, T. (1913) On the physiological difference of the varieties of Aspergillus oryzae employed in the three main industries in Japan, namely saké, shoyu and tamari manufacture. J. Coll. Agric. Tokyo Imp. Univ. 5, 153–161.

    CAS  Google Scholar 

  • Tang, S.Y. and Long, K.H. (1977) Mycotoxins in soy sauce and fermented soybean paste of Taiwan. J. Formosan Med. Assoc. 76, 482–487.

    CAS  Google Scholar 

  • Tanikawa, E. (1971) Marine products in Japan. Koseisha-Koseikaku Company, Tokyo.

    Google Scholar 

  • Tanimura, W., Iitoi, Y., Mura, K., Aizawa, T. and Tanaka, R. (1979) Chemical compositions and hygienic inspection of foods in Southeast Asia. J. Agric. Sci. Tokyo, Suppl. 3, 3–15.

    Google Scholar 

  • Toldrá, F. and Etherington, D.J. (1988) Examination of cathepsins B, D, H and L activities in dry-cured hams Meat Sci. 23, 1–7.

    Article  Google Scholar 

  • Ueda, S. and Saha, B.C. (1983) Behaviour of Endomycopsis fibuligera glucoamylase towards raw starch. Enz. Microb. Technol. 5, 196–198.

    Article  CAS  Google Scholar 

  • Ueda, S., Saha, B.C. and Koba, Y. (1984) Direct hydrolysis of raw starch. Microbiol. Sci. 1, 21–24.

    PubMed  CAS  Google Scholar 

  • Ushijima, S. and Nakadai, T. (1987) Breeding by protoplast fusion of koji mould Aspergillus sojae. Agric. Biol. Chem. 51, 1051–1057.

    Article  CAS  Google Scholar 

  • Ushijima, S., Nakadai, T. and Uchida, K. (1990) Breeding of new Koji-moulds through interspecific hybridisation between Aspergillus oryzae and Aspergillus sojae by protoplast fusion. Agric. Biol. Chem. 54, 1667–1676.

    Article  CAS  Google Scholar 

  • Van Veen, A.G., Graham, D.C.W. and Steinkraus, K.H. (1968) Fermented rice, a food from Ecuador. Arch Latinamer. Nut 18, 363–373.

    Google Scholar 

  • Wheeler, K.A., Hocking, A.D., Pitt, J.I. and Anggawati, A.M. (1986) Fungi associated with Indonesian dried fish. Food Microbiol. 3, 351–357.

    Article  Google Scholar 

  • Wicklow, D.T. (1983) Taxonomic features and ecological significance of sclerotia, in “Aflatoxin and Aspergillus in corn” (Diener, U.L., Asquith, R.L. and Dickens, J.W., Ed.), pp. 6–12. Southern Cooperative Series Bull. 279, Alabama Agricultural Experimental Station, Auburn University, Alabama.

    Google Scholar 

  • Wicklow, D.T. (1984) Conidium germination rate in wild and domesticated yellow-green aspergilli, Appl. Environ. Microbiol. 47, 299–300.

    CAS  Google Scholar 

  • Yamazaki, I. and Ueda, S. (1951) Action of black-koji amylase on raw starch. Nippon Nogeikagaku Kaishi 24, 181–185.

    Article  CAS  Google Scholar 

  • Yokotsuka, T. (1991a) Proteinaceous fermented foods and condiments prepared with koji moulds, in “Handbook of Applied Mycology — Volume 3 — Foods and Feeds” (Arora, D.K., Mukerji, K.G. and Marth, E.H., Ed.), pp. 329–373. Marcel Dekker, New York.

    Google Scholar 

  • Yokotsuka, T. (1991b) Nonproteinaceous fermented foods and beverages produced with koji mould, condiments prepared with koji moulds, in “Handbook of Applied Mycology — Volume 3 — Foods and Feeds” (Arora, D.K., Mukerji, K.G. and Marth, E.H., Ed.), pp. 293–328. Marcel Dekker, New York.

    Google Scholar 

  • Yoshizawa, K. and Ishikawa, T. (1989) Industrialisation of Sake Manufacture, in “Industrialisation of Indigenous Fermented Foods” (Steinkraus, K.H., Ed.), pp. 127–168. Marcel Dekker, New York.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Reading, Whiteknights, P O Box 226, Reading, RG6 2AP, USA

    Paul E Cook & Geoffrey Campbell-Platt

Authors
  1. Paul E Cook
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Geoffrey Campbell-Platt
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Zeneca Agrochemicals, Bracknell, UK

    Keith A. Powell  & Annabel Renwick  & 

  2. University of Nottingham, Nottingham, UK

    John F. Peberdy

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer Science+Business Media New York

About this chapter

Cite this chapter

Cook, P.E., Campbell-Platt, G. (1994). Aspergillus and Fermented Foods. In: Powell, K.A., Renwick, A., Peberdy, J.F. (eds) The Genus Aspergillus . Federation of European Microbiological Societies Symposium Series, vol 69. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0981-7_12

Download citation

  • DOI: https://doi.org/10.1007/978-1-4899-0981-7_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-0983-1

  • Online ISBN: 978-1-4899-0981-7

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation