Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat products.
Dry-cured meat
Genes responsible for mycotoxin production
Geographical region
Moulds species
Production technology
Sausages
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
02 Dec 2023
02 Dec 2023
Historique:
received:
17
05
2023
revised:
12
09
2023
accepted:
16
09
2023
medline:
2
11
2023
pubmed:
2
10
2023
entrez:
1
10
2023
Statut:
ppublish
Résumé
Various factors, such as weather and production practices (e.g., environmental hygiene, process duration, raw material quality, ripening temperature, and relative humidity), in combination with the intrinsic product properties (e.g., pH, a
Identifiants
pubmed: 37778241
pii: S0168-1605(23)00320-3
doi: 10.1016/j.ijfoodmicro.2023.110404
pii:
doi:
Substances chimiques
Ochratoxins
0
Sodium Chloride
451W47IQ8X
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
110404Informations de copyright
Copyright © 2023 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Jelka Pleadin reports financial support, administrative support, and equipment, drugs, or supplies were provided by Croatian Science Foundation. Jelka Pleadin reports a relationship with Croatian Science Foundation that includes: funding grants.