Related content

Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

By Kafili Tiva  

European Food Research and Technology A, Vol. 229, Iss. 1, 2009-05 ,pp. : 83-92

Springer Publishing Company

Access to resources Recommend Favorite

Mycotoxin-Forming Ability of Two Penicillium roqueforti Strains in Blue Moldy Tulum Cheese Ripened at Various Temperatures

By Erdogan Ahmet   Sert Selahattin  

Journal of Food Protection, Vol. 67, Iss. 3, 2004-03 ,pp. : 533-535

International Association for Food Protection

Access to resources Recommend Favorite

Epidemiology of mycotoxigenic fungi associated with Fusarium ear blight and apple blue mould: A review

By Xu X.-M.   Berrie A. M.  

Food Additives and Contaminants, Vol. 22, Iss. 4, 2005-04 ,pp. : 290-301

Taylor & Francis Ltd

Access to resources Recommend Favorite

Neural Network Pattern Recognition of Photoacoustic FTIR Spectra and Knowledge-Based Techniques for Detection of Mycotoxigenic Fungi in Food Grains

By Gordon Sherald H.   Wheeler Bruce C.   Schudy Robert B.   Wicklow Donald T.   Greene Richard V.  

Journal of Food Protection, Vol. 61, Iss. 2, 1998-02 ,pp. : 221-230

International Association for Food Protection

Access to resources Recommend Favorite

Monitoring and Identification of Bacteria Associated with Safety Concerns in the Manufacture of São Jorge, a Portuguese Traditional Cheese from Raw Cow's Milk

By Kongo J. Marcelino   Gomes Ana P.   Malcata F. Xavier  

Journal of Food Protection, Vol. 71, Iss. 5, 2008-05 ,pp. : 986-992

International Association for Food Protection

Access to resources Recommend Favorite