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International Journal of Food Microbiology

Volumn 68, Issue 1-2, 2001, Pages 69-74

Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates

(4) López Díaz, Teresa María a Santos, Jesús Angel a García López, María Luisa a Otero, Andrés a

a UNIVERSITY OF LEÓN (Spain)

Author keywords

Fermented meat sausage; Mycotoxins; Penicillium; Surface mycoflora

Indexed keywords

CYCLOPIAZONIC ACID; MYCOPHENOLIC ACID; MYCOTOXIN; OCHRATOXIN; PATULIN; PENICILLIN G; ROQUEFORTINE; UNCLASSIFIED DRUG;

ARTEMIA; ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD PROCESSING; FOOD SAFETY; FUNGUS IDENTIFICATION; MEAT; MICROFLORA; MOULD; MYCOTOXICOSIS; NONHUMAN; PENICILLIUM; PENICILLIUM COMMUNE; PENICILLIUM OLSONII; SPAIN; SPECIES DIFFERENCE;

ANIMALS; CHROMATOGRAPHY, THIN LAYER; FERMENTATION; MEAT PRODUCTS; MYCOTOXINS; PENICILLIUM; TIME FACTORS;

EID: 0035882417 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/S0168-1605(01)00472-X Document Type: Article

Times cited : (103)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.