Effects of Substrate, Water Activity, and Temperature on Growth and Verrucosidin Production by Penicillium polonicum Isolated from Dry-Cured Ham

Author: Núñez Félix   Díaz M. Carmen   Rodríguez Mar   Aranda Emilio   Martín Alberto   Asensio Miguel A.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.63, Iss.2, 2000-02, pp. : 231-236

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