Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum

Literals

bibo:doi
- 10.1016/j.ijfoodmicro.2020.109016
bibo:issn
- 0168-1605
ou:eid
- 2-s2.0-85099213449
fabio:hasPublicationYear
- 2021
ou:bibtex
- @article{Núñez2021,title = {Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum},journal = {International Journal of Food Microbiology},year = {2021},volume = {339},author = {Delgado, J. and Rond{\'a}n, J.J. and N{\'u}{\~n}ez, F. and Rodr{\'i}guez, A.}}
bibo:eissn
- 1879-3460
vivo:identifier
- 2021-821
dcterms:contributor
- Delgado J., Rondan J.J., Nunez F., Rodriguez A.
dcterms:creator
- Delgado J.
dcterms:publisher
- International Journal of Food Microbiology
ou:tipoPublicacion
- Article
dcterms:title
- Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85099213449&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85099213449&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85099213449&origin=inward
bibo:volume
- 339