ShareMoulds in food spoilage.
Author(s) : FILTENBORG O., FRISVAD J. C., THRANE U.
Type of article: Article
Summary
Moulds and their associated mycotoxins which cause spoilage of foods, including citrus fruits, pomaceous and stone fruits, garlic and onions, potato tubers, yam tubers, wheat and rye grain, rye bread, cheese and fermented sausages, are reviewed.
Details
- Original title: Moulds in food spoilage.
- Record ID : 1999-1613
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 33 - n. 1
- Publication date: 1996
Links
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Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Food; Cereal; Mould; Bibliography; Toxin; Meat product; Vegetable; Fruit; Cheese
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- Date : 1998/01
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 1
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Current knowledge of fungi and mycotoxins assoc...
- Author(s) : PITT J. I., HOCKING A. D.
- Date : 1996
- Languages : English
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AFFINEMENT DES METHODES FRIGORIFIQUES DANS LEUR...
- Author(s) : THEVENOT R.
- Date : 1980/01
- Languages : French
- Source: C. R. Acad. Agric. Fr. - vol. 66 - n. 2
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Qualitor 1996. Official practical guide to agro...
- Author(s) : Assem. perm. Chamb. Agric.
- Date : 1996
- Languages : French
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Historical developments in food science and tec...
- Author(s) : BAWA A. S.
- Date : 2007/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 44 - n. 6
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