Composition and toxigenic potential of the mould population on dry-cured Iberian ham
- 1 September 1996
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 32 (1-2) , 185-197
- https://doi.org/10.1016/0168-1605(96)01126-9
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Yeast population during ripening of dry-cured Iberian hamInternational Journal of Food Microbiology, 1996
- A modified creatine sucrose medium for differentiation of species inPenicilliumsubgenusPenicilliumJournal of Applied Bacteriology, 1993
- Mycoflora and toxigenic Aspergillus flavus in Spanish dry-cured hamInternational Journal of Food Microbiology, 1991
- Toxicological evaluation of mouldsFood Biotechnology, 1990
- Fungal profiles of Spanish country-cured hamsInternational Journal of Food Microbiology, 1986
- An improved medium for the detection of Aspergillus flavus and A. parasiticusJournal of Applied Bacteriology, 1983
- Random Number Sampling Method for Estimation of Lactic Acid BacteriaJournal of Applied Bacteriology, 1979
- Methods for detecting carcinogens and mutagens with the salmonella/mammalian-microsome mutagenicity testMutation Research/Environmental Mutagenesis and Related Subjects, 1975
- Toxicity of fatty acids in assays for mycotoxins using the brine shrimp (Artemia salina)Food and Cosmetics Toxicology, 1974
- An Appraisal of Identification Methods for Penicillium Species: Novel Taxonomic Criteria Based on Temperature and Water RelationsMycologia, 1973