An Introduction to Ascomycotina, ce livre aide les �tudiants en pathologie v�g�tale � appr�hender rapidement les faits de mani�re exhaustive. Il s'agit d'un travail de collecte et de compilation de diverses sources. Dans ce livre, nous avons suivi la classification des champignons propos�e par Ainsworth G. C. (1973). Les ascomyc�tes les plus connus sont les levures, les moisissures noires, les moisissures bleues, l'o�dium, le mildiou noir, les champignons de la coupe, les morilles et les truffes.

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