Wordt geladen...
Production of Citrinin by Penicillium viridicatum on Country-Cured Ham
Seven strains of Penicillium viridicatum isolated from country-cured ham produced citrinin in potato dextrose broth and on country-cured ham. None of the strains produced detectable amounts of citrinin at 10 C. The optimal temperature range for citrinin production was 25 to 30 C.
Bewaard in:
| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
1974
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC380050/ https://ncbi.nlm.nih.gov/pubmed/4823424 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|