Related content

Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract-Based Substrate

By Sosa María J.   Córdoba Juan J.   Díaz Carmen   Rodríguez Mar   Bermúdez Elena   Asensio Miguel A.   Ez Félix Nún  

Journal of Food Protection, Vol. 65, Iss. 6, 2002-06 ,pp. : 988-992

International Association for Food Protection

Access to resources Recommend Favorite

Inhibition of Production of Cyclopiazonic Acid and Ochratoxin A by the Fungicide Iprodione

By Munimbazi Célestin   Saxena Jyoti   Tsai Wei-Yun J.   Bullerman Lloyd B.  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 849-852

International Association for Food Protection

Access to resources Recommend Favorite

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

By Adamsen Christina   Møller Jens   Hismani Ramadan   Skibsted Leif  

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 403-409

Springer Publishing Company

Access to resources Recommend Favorite

Citrinin Production and Stability in Cheese

By Bailly J. D.   Querin A.   Le Bars-Bailly S.   Benard G.   Guerre P.  

Journal of Food Protection, Vol. 65, Iss. 8, 2002-08 ,pp. : 1317-1321

International Association for Food Protection

Access to resources Recommend Favorite

Proteolytic Activity of Lactic Acid Bacteria Strains and Fungal Biota for Potential Use as Starter Cultures in Dry-Cured Ham

By Toledano A.   Jordano R.   López C.   Medina L. M.  

Journal of Food Protection, Vol. 74, Iss. 5, 2011-05 ,pp. : 826-829

International Association for Food Protection

Access to resources Recommend Favorite