Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products
During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certain fungi species is often responsible for the occu...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064869/Description |
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| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 2 ; str. 272-282 |
| Glavni autori: | Zadravec, Manuela (Author), Markov, Ksenija, Frece, Jadranka, Perković, Irena, Jakopović, Željko, inženjer prehrambenog inženjerstva, Lešić, Tina, Mitak, Mario, Pleadin, Jelka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.2.05 Croatian journal of food science and technology (Online) Hrčak |