MYCOTOXIN PRODUCING-POTENTIAL OF MOLDS ISOLATED FROM CHEDDAR CHEESE

被引：64

作者：

BULLERMAN, LB ^{[1
]}

OLIVIGNI, FJ ^{[1
]}

机构：

[1] UNIV NEBRASKA, DEPT FOOD SCI & TECHNOL, LINCOLA, NE 68503 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07345.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1166 / 1168

页数：3

共 22 条

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[9] PSYCHROPHILIC AND MESOPHILIC FUNGI IN FROZEN FOOD PRODUCTS [J].

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[10] FORMATION OF AFLATOXIN IN CHEDDAR CHEESE BY ASPERGILLUS FLAVUS AND ASPERGILLUS PARASITICUS [J].

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