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Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.
Peromingo, Belén; Núñez, Félix; Rodríguez, Alicia; Alía, Alberto; Andrade, María J.
Afiliação
  • Peromingo B; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.
  • Núñez F; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.
  • Rodríguez A; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.
  • Alía A; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain.
  • Andrade MJ; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias, s/n, 10003 Cáceres, Spain. Electronic address: mjandrad@unex.es.
Int J Food Microbiol ; 268: 73-80, 2018 Mar 02.
Article em En | MEDLINE | ID: mdl-29335227
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Penicillium / Debaryomyces / Agentes de Controle Biológico / Produtos da Carne / Ocratoxinas Limite: Animals Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Penicillium / Debaryomyces / Agentes de Controle Biológico / Produtos da Carne / Ocratoxinas Limite: Animals Idioma: En Ano de publicação: 2018 Tipo de documento: Article