Effect of commercial starter cultures and native yeasts on ochratoxin a production by aspergillus westerdijkiae and penicillium nordicum in meat products

Processed meat products are of worldwide importance and, because of their intrinsic factors as well as the processing methods, they are highly prone to fungal and mycotoxin contamination. Ochratoxin A (OTA) is the most significant mycotoxin in processed meat products. Penicillium nordicum is conside...

Full description

Bibliographic Details
Main Author: Meftah, Sana (author)
Format: masterThesis
Language:eng
Published: 2016
Subjects:
Mycotoxins
Aspergillus westerdijkiae
Penicillium nordicum
HPLC-FLD
Yeast
Starter culture
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
Online Access:http://hdl.handle.net/10198/13143
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/13143

Internet

http://hdl.handle.net/10198/13143

Similar Items