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1.
Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.
Food Microbiol
; 68: 104-111, 2017 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28800817
2.
Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.
Meat Sci
; 122: 76-83, 2016 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-27498402
3.
Identification and control of moulds responsible for black spot spoilage in dry-cured ham.
Meat Sci
; 122: 16-24, 2016 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-27468139
4.
Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.
Meat Sci
; 100: 283-90, 2015 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-25460138
5.
Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production.
Int J Food Microbiol
; 166(2): 263-9, 2013 Sep 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-23973838
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