Influence of abiotic parameters on ochratoxin A production by a Penicillium nordicum strain in dry-cured meat model systems

Food Control

Volumn 21, Issue 12 SUPPL., 2010, Pages 1739-1744

  Battilani, Paola ^a   Formenti, Silvia ^a   Toscani, Tania ^b   Virgili, Roberta ^b  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

Dry cured pork model systems; Fungi; Ochratoxin A; Temperature; Water activity

Indexed keywords

FUNGI; PENICILLIUM; PENICILLIUM NORDICUM;

EID: 79955738655     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.08.003     Document Type: Article

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