Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami-Reference-Cited by-同舟云学术

Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami

Published:2019-10 Issue: Volume:83 Page:134-140
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Parussolo Gilson,Oliveira Maurício Schneider,Garcia Marcelo Valle,Bernardi Angélica Olivier,Lemos Jéssica Gonçalves,Stefanello Andrieli,Mallmann Carlos Augusto,Copetti Marina Venturini

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference55 articles.

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2. Occurrence of ochratoxin A in typical salami produced in different regions of Italy;Altafini;Mycotoxin Res.,2019

3. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production;Andrade;Food Control,2019

4. Ochratoxin A in artisan salami produced in Veneto (Italy);Armorini;Food Addit. Contam. B,2016

5. Penicillium populations in dry-cured ham manufacturing plants;Battilani;J. Food Prot.,2007

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