Fungal profiles of Spanish country-cured hams-Reference-Cited by-同舟云学术

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Fungal profiles of Spanish country-cured hams

Published:1986-11 Issue:6 Volume:3 Page:355-359
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Monte E.,Villanueva J.R.,Domínguez A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference20 articles.

1. Microbiology of foods;Ayres,1980

2. A guide to identifying and classifying yeast;Barnett,1979

3. Descrizione e classificazione delle specie di Aspergillus isolate dalla superficie di prosciutti stagionati di Parma e San Daniele;Dragoni,1980

4. Microbial profiles of country-cured hams aged in Stockinettes, Barrier Bags and Paraffin wax;Draughon;Appl. Environ. Microbiol.,1981

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Yeasts and molds;Encyclopedia of Meat Sciences;2024

2. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review;Critical Reviews in Food Science and Nutrition;2023-12-09

3. Traditional Meat Products—A Mycotoxicological Review;Life;2023-11-14

4. Volatile compounds in high-pressure-treated dry-cured ham: A review;Meat Science;2022-02

5. Penicillium and Talaromyces;Fungi and Food Spoilage;2022

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