SOME FACTORS INFLUENCING AFLATOXIN PRODUCTION IN FERMENTED SAUSAGES

被引：11

作者：

ALVAREZBARREA, V

PEARSON, AM

PRICE, JF

GRAY, JI

AUST, SD

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] MICHIGAN STATE UNIV,DEPT BIOCHEM,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12879.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1773 / 1775

页数：3

共 29 条

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[2]

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[4]

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AYRES, JC .

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[6] Sustainable quality management: A strategic perspective [J].

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[7]

BULLERMAN LB, 1968, APPL MICROBIOL, V16, P1959

[8]

BULLERMAN LB, 1979, J FOOD PROTECT, V42, P5

[9] PRODUCTION OF AFLATOXINS B1 AND G1 BY ASPERGILLUS FLAVUS IN A SEMISYNTHETIC MEDIUM [J].

DAVIS, ND ;

DIENER, UL ;

ELDRIDGE, DW .

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[10]

Diener UL, 1969, AFLATOXIN, P13, DOI 10.1016/B978-0-12-395513-5.50007-6

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