Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum
- 6 March 2011
- journal article
- Published by Elsevier BV in Food Microbiology
- Vol. 28 (6), 1111-1116
- https://doi.org/10.1016/j.fm.2011.02.007
Abstract
No abstract availableKeywords
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