PUBLICACIÓN
Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
ACCEDER A LA PUBLICACIÓN:
Andrade M.J., Peromingo B., Rodriguez M., Rodriguez A.
2019 FOOD CONTROL
Food Science (Q1), Biotechnology (Q1)
JCR: 4.258
SJR: 1.43
CITAS
12
DOI
10.1016/j.foodcont.2018.09.014
EID
2-s2.0-85054158186
ISSN
0956-7135
BIBTEX
@article{Andrade_2019, doi = {10.1016/j.foodcont.2018.09.014}, url = {https://doi.org/10.1016%2Fj.foodcont.2018.09.014}, year = 2019, month = {feb}, publisher = {Elsevier {BV}}, volume = {96}, pages = {310--317}, author = {Mar{\'{\i}}a J. Andrade and Bel{\'{e}}n Peromingo and Mar Rodr{\'{\i}}guez and Alicia Rodr{\'{\i}}guez}, title = {Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production}, journal = {Food Control} }
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