| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289682 | International Journal of Food Microbiology | 2017 | 34 Pages |
Abstract
Knowledge of the ecophysiology of important Aspergillus and Penicillium species and of their adaptability to the matrices can be determinant to adopt appropriate technological modifications during ham ripening process.
Keywords
Related Topics
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Food Science
Authors
Ziva Vipotnik, Alicia RodrÃguez, Paula Rodrigues,