Autochthonous yeasts as potential biocontrol agents in dry-cured meat products

Food Control

Volumn 46, Issue , 2014, Pages 160-167

  Simoncini, Nicoletta ^a   Virgili, Roberta ^a   Spadola, Giorgio ^b   Battilani, Paola ^b  

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

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Biocontrol; Debaryomyces hansenii; Dry cured ham; Ochratoxin A; Penicillium nordicum; Yeasts

Indexed keywords

EID: 84901779684     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.04.030     Document Type: Article

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