Influencia de las buenas prácticas de fabricación en la contaminación fúngica del queso de arzúa
We evaluated fungal contamination in 10 farm-level cheese-making units located in Arzúa (A Coruña, Spain).Samples were collected during one year from cheese, from processing room air and wall surfaces, and from ripeningchamber air and wall surfaces. Fungal culture was carried out on malt agar with a...
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| Publicado no: | Ciencia y Tecnología Alimentaria |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=72430307 |
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