Influence of water activity, pH, and temperature on growth of Aspergillus penicillioides and A. terreus, isolated from dry and salted skipjack tuna (katsuwonus pelamis) meat;Influencia de la actividad del agua, pH y temperatura en el crecimiento de aspergillus penicillioides y a. terreus aislados de la carne seca y salada de atún listado (katsuwonus pelamis)

Revista Cientifica de la Facultad de Ciencias Veterinarias de la Universidad del Zulia

Volumn 17, Issue 2, 2007, Pages 193-199

  Graü, Crucita ^a   Sánchez, Dalmiro ^a   Zerpa, Aracelys ^a   García, Nicomedes ^a  

^a Instituto de Ingeniería   (Venezuela)

Author keywords

Aw; Drysalted tuna meat; Growth; pH; Temperature; Xerophile fungi

Indexed keywords

ASPERGILLUS; ASPERGILLUS PENICILLIOIDES; ASPERGILLUS TERREUS; FUNGI; KATSUWONUS; KATSUWONUS PELAMIS; SCOMBRIDAE;

EID: 34047276091     PISSN: 07982259     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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