Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

  1. López Díaz, T.M.
  2. González, C.J.
  3. Moreno, B.
  4. Otero, A.
Zeitschrift:
Food Microbiology

ISSN: 0740-0020

Datum der Publikation: 2002

Ausgabe: 19

Nummer: 1

Seiten: 1-7

Art: Artikel

DOI: 10.1006/FMIC.2001.0440 GOOGLE SCHOLAR
Datenquelle: Scopus