Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

✍ Scribed by T.M López Dı́az; C.J González; B Moreno; A Otero

• Book ID: 112245298
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 155 KB
• Volume: 19
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1006/fmic.2001.0440