1. ALBAREZ-BARRERA, V., PEARSON, A. M., PRICE, J. F., GRAY, J. I., and AUST, S. D. 1983. Some factors influencing aflatoxin production in fermented sausages. J. Food Sci. 47, 1773.
2. AUSTWICK, P. K. C. 1978. Aflatoxicosis in poultry. In Mycotoxic Fungi, Mycotoxins, Mycotoxicoses, An Encyclopedic Handbook. Vol. 2. Chap. 3.61, p. 279. T. D. Wyllie and L. G. Morehouse (Editors). Marcel Dekker, NY.
3. AYRES, J. C., MUNDT, J. O., and SANDINE, W. E. 1980. Meat and meat products. In Microbiology of Foods. Chap. 17. G. Hefta (Editor). W. H. Freeman and Co., San Francisco, CA.
4. BANWART, G. 1979. Food spoilage. In Basic Food Microbiology. Chap. 8, p. 433. G. Banwart (Editor). AVI Publishing Co., Westport, CT.
5. BROOKS, F. T. and HANSFORD, C. G. 1923. Mold growth upon cold-store meat. Trans. Brit. Mycol. Soc. 8, 113.