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.
Aldizkaria:
Food Microbiology

ISSN: 0740-0020

Argitalpen urtea: 2002

Alea: 19

Zenbakia: 1

Orrialdeak: 1-7

Mota: Artikulua

DOI: 10.1006/FMIC.2001.0440 GOOGLE SCHOLAR
Datuen iturria: Scopus