Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products-Reference-Cited by-同舟云学术

Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Published:2019-07 Issue: Volume:121 Page:604-611
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sánchez-Montero Lourdes,Córdoba Juan J.,Peromingo Belén,Álvarez Micaela,Núñez Félix^ORCID

Funder

Spanish Ministry of Economy, Industry and Competitiveness, Government of Extremadura and FEDER

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Food Science

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3. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions;Andrés;European Food Research and Technology,2005

4. Predictive microbiology: a valuable tool in food safety and microbiological risk assessments;Arroyo-López,2014

5. Production and stability of patulin, ochratoxin A, citrinin, and cyclopiazonic acid on dry cured ham;Bailly;Journal of Food Protection,2005

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