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.
Revista:
Food Microbiology

ISSN: 0740-0020

Ano de publicación: 2002

Volume: 19

Número: 1

Páxinas: 1-7

Tipo: Artigo

DOI: 10.1006/FMIC.2001.0440 GOOGLE SCHOLAR
Fonte de datos: Scopus