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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Ciencia y Tecnología Alimentaria
मुख्य लेखकों: C.A. Fente Sampayo, B. Vazquez Belda, C. Franco Abuin, E. Quinto Fernandez, A. Cepeda Saez
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2001
विषय:
Química
Cheese
fungal contamination
good manufacturing practices
ऑनलाइन पहुंच:https://www.redalyc.org/articulo.oa?id=72430307
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