Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Literals

dcterms:publisher
- Food Research International
fabio:hasPublicationYear
- 2019
bibo:doi
- 10.1016/j.foodres.2018.12.025
dcterms:contributor
- Sanchez-Montero L., Cordoba J.J., Peromingo B., Alvarez M., Nunez F.
dcterms:creator
- Sánchez-Montero L.
bibo:eissn
- 1873-7145
ou:eid
- 2-s2.0-85059086595
ou:bibtex
- @article{Córdoba2019,title = {Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products},journal = {Food Research International},year = {2019},volume = {121},pages = {604-611},author = {S{\'a}nchez-Montero, L. and C{\'o}rdoba, J.J. and Peromingo, B. and ?lvarez, M. and N{\'u}{\~n}ez, F.}}
vivo:identifier
- 2019-125
bibo:issn
- 0963-9969
bibo:page_range
- 604-611
ou:tipoPublicacion
- Article
dcterms:title
- Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85059086595&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85059086595&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85059086595&origin=inward
bibo:volume
- 121