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...
Gorde:
| Argitaratua izan da: | Ciencia y Tecnología Alimentaria |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| Gaiak: | |
| Sarrera elektronikoa: | https://www.redalyc.org/articulo.oa?id=72430307 |
| Etiketak: |
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