Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

Food Microbiology

Volumn 19, Issue 1, 2002, Pages 1-7

  Lopez Diaz T M ^a   Gonzalez C J ^b   Moreno, B ^a   Otero, A ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b Embutidos Pajariel   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; FUNGI; ORIGANUM VULGARE; PENICILLIUM; PENICILLIUM NALGIOVENSE; PENICILLIUM OLSONII;

EID: 0036486452     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2001.0440     Document Type: Article

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