Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced-Reference-Cited by-同舟云学术

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Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced

Published:2023-11 Issue: Volume:173 Page:113287
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Santos de Almeida Tiago,Alves dos Santos Bibiana,Stefanello Andrieli,Duarte dos Santos Ingrid,Copetti Fracari Juliana,Silva Marina,Giongo Citieli,Wagner Roger^ORCID,Silveira Nalério Elen,Venturini Copetti Marina

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Characteristic fungi observed in the fermentation process for Puer tea;Abe;International Journal of Food Microbiology,2008

2. Identification and control of moulds responsible for black spot spoilage in dry-cured ham;Alía;Meat Science,2016

3. Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages;Ambrosiadis;Meat Science,2004

4. Moulds contaminants on Norwegian dry-cured meat products;Asefa;International Journal of Food Microbiology,2009

5. Penicillium populations in dry-cured ham manufacturing plants;Battilani;Journal of Food Protection,2007

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment;Food Chemistry: X;2024-06

2. Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production;Fermentation;2024-03-15

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