Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba)

International Journal of Food Microbiology

Volumn 164, Issue 1, 2013, Pages 81-86

  Canel, Romina S ^a,b   Wagner, Jorge R ^a,b   Stenglein, Sebastián A ^b,c   Ludemann, Vanesa ^a,b  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b National Scientific and Research Council ^*  (Argentina)

^c UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

Author keywords

Aspergillus ochraceus; Filamentous fungi; Penicillium nalgiovense; Sausages

Indexed keywords

MYCOTOXIN;

ARGENTINA; ARTICLE; ASPERGILLUS; CLADOSPORIUM; DRY FERMENTATION; EUROTIUM; FERMENTATION; FUNGUS; FUNGUS CULTURE; MEAT; MUCOR; NONHUMAN; PENICILLIUM; SCOPULARIOPSIS; SUMMER; WINTER;

ASPERGILLUS; ASPERGILLUS OCHRACEUS; CLADOSPORIUM; EUROTIUM; FUNGI; GEOTRICHUM; MUCOR; MYCOTA; PENICILLIUM; PENICILLIUM NALGIOVENSE; SCOPULARIOPSIS;

EID: 84876713393     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.03.022     Document Type: Article

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