Effect of Penicillium nordicum contamination rates on ochratoxin A accumulation in dry-cured salami
Author:
Funder
Italian Ministry of Education, University and Research, MIUR
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference25 articles.
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2. Penicillium populations in dry-cured ham manufacturing plants;Battilani;Journal of Food Protection,2007
3. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”;Bernáldez;Food Control,2013
4. Direct and indirect contamination with ochratoxin A of ripened pork products;Bertuzzi;Food Control,2013
5. Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method;Chiavaro;Food Additives & Contaminants,2002
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