The mycobiota of three dry-cured meat products from Slovenia

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 373-376

  Sonjak, Silva ^a   Ličen, Mia ^a   Frisvad, Jens Christian ^b   Gunde Cimerman, Nina ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Aspergillus; Cladosporium; Dry cured meat products; Eurotium; Mycotoxins; Penicillium; Water activity (aw)

Indexed keywords

ARTICLE; ASPERGILLUS; BACTERIAL COUNT; CLADOSPORIUM; CLASSIFICATION; EUROTIUM; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; PENICILLIUM; PRODUCT SAFETY; SLOVENIA; SPECIES DIFFERENCE;

ASPERGILLUS; CLADOSPORIUM; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EUROTIUM; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; PENICILLIUM; SLOVENIA; SPECIES SPECIFICITY;

ASPERGILLUS; ASPERGILLUS VERSICOLOR; CLADOSPORIUM; EUROTIUM; MYCOTA; PENICILLIUM; PENICILLIUM BREVICOMPACTUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM NALGIOVENSE; PENICILLIUM NORDICUM; PENICILLIUM POLONICUM;

EID: 79952008637     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.09.007     Document Type: Article

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