Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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3. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility;Asefa;Food Microbiology,2010
4. Penicillium populations in dry-cured ham manufacturing plants;Battilani;Food Protection,2007
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