Fungal profiles of Spanish country-cured hams
- 13 November 1986
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 3 (6) , 355-359
- https://doi.org/10.1016/0168-1605(86)90018-8
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Growth ofDebaryomyces hansenii andSaccharomyces cerevisiae in relation to pH and salinityExperimental Mycology, 1981
- Microbial profiles of country-cured hams aged in stockinettes, barrier bags, and paraffin waxApplied and Environmental Microbiology, 1981
- Toxigenic Aspergilli and Penicillia Isolated from Aged, Cured MeatsApplied 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