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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.

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Bibliografische gegevens
Hoofdauteurs: Wu, M. T., Ayres, J. C., Koehler, P. E.
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
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