Mycoflora and toxigenic Aspergillus flavus in Spanish dry-cured ham
- 31 August 1991
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 13 (4) , 249-255
- https://doi.org/10.1016/0168-1605(91)90082-z
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Fungal profiles of Spanish country-cured hamsInternational Journal of Food Microbiology, 1986
- Effect of sodium nitrite on aflatoxin production in pork sausage at different temperatures and the effect of nitrate on growth of Aspergillus parasiticus in cultureJournal of Agricultural and Food Chemistry, 1983
- An improved medium for the detection of Aspergillus flavus and A. parasiticusJournal of Applied Bacteriology, 1983
- Aflatoxin-Producing Strains of Aspergillus flavus Detected by Fluorescence of Agar Medium Under Ultraviolet LightApplied Microbiology, 1974
- Production of Ochratoxins A and B on Country Cured HamApplied Microbiology, 1973
- Identification and Aflatoxin Production of Molds Isolated from Country Cured HamsApplied Microbiology, 1972
- Potential Production and Detoxification of Penicillic Acid in Mold-Fermented Sausage (Salami)Applied Microbiology, 1972
- Detection of Mycotoxins by Thin-Layer Chromatography: Application to Screening of Fungal ExtractsApplied Microbiology, 1970
- Aflatoxin Production in Meats. I. Stored Meats1Applied Microbiology, 1969
- Country Cured Ham as a Possible Source of AflatoxinApplied Microbiology, 1969