The occurrence of moulds in fermented raw meat products

Naspäť

Bibliografické údaje

Rok vydania
2002
Kategória
ADE — Vedecké práce v ostatných zahraničných časopisoch
CREPČ / EPCA ID
e002397
Typ dokumentu
Článok z periodika
Zdroj
Czech Journal of Food Sciences
ISSN (Zdroj)
1212-1800
Zväzok
Vol. 20, č. 3 (2002), s. 89-94
Jazyk
anglický

Bibliografický zápis

MIŽÁKOVÁ, Adriana - PIPOVÁ, Monika - TUREK, Peter. The occurrence of moulds in fermented raw meat products. In: Czech Journal of Food Sciences. 2002. ISSN 1212-1800, Vol. 20, č. 3 (2002), s. 89-94.

Autori publikácie

AutorRolaPodiel
Adriana MižákováAutor0.000 %
Monika PipováAutor0.000 %
Peter TurekAutor0.000 %

Ohlasy (32)

Rok ohlasu / KategóriaOhlasyZdroj
2021
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PERKOVIĆ, Irena - KOVAČEVIĆ, Dragan - ZADRAVEC, Manuela - LEŠIĆ, Tina - PLEADIN, Jelka - ŠKRIVANKO, Mario. Infuence of locality on Slavonian sausage safety and quality. In Veterinarska Stanica. ISSN 03507149, 2021-01-01, 53, 3, pp. 237-250.

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2019
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CANEL, Romina Soledad - GUERRISSI, Sofìa - SANCHEZ, Mariana - MÓNACO, Gabriela - LAICH, Federico - WAGNER, Jorge Ricardo - RENAUD, Viviana - LUDEMANN, Vanesa. Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions. In Food Technology and Biotechnology. ISSN 13309862, 2019-01-01, 57, 1, pp. 87-96.

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2019
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HUSSEIN, Mohamed A. - GHERBAWY, Youssuf. Genotypic identification of ochratoxigenic Aspergilli that contaminated beef luncheon and their protease activity. In Rendiconti Lincei. ISSN 20374631, 2019-12-01, 30, 4, pp. 767-773.

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2019
1

MOSTAFA, Nader Y. - KIRRELLA, Ghada A.K. - AIDEIA, Hoda A.M. - ABO SHAISHA, Jeena M.M. Assesstment of mould contamination of Tilapia nilotica and Mugil cephalus fish and trials to reduce using natamycin. In Slovenian Veterinary Research. ISSN 15804003, 2019-01-01, 56, pp. 515-522.

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2019
1

PARUSSOLO, Gilson - BERNARDI, Angélica Olivier - GARCIA, Marcelo Valle - STEFANELLO, Andrieli - SILVA, Tamires dos Santos - COPETTI, Marina Venturini. Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil. In LWT. ISSN 00236438, 2019-07-01, 108, pp. 190-198.

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2019
1

TOLOSA, Josefa - BARBA, Francisco J. - FONT, Guillermina - FERRER, Emilia. Mycotoxin incidence in some fish products: QuEChERS methodology and liquid chromatography linear ion trap tandem mass spectrometry approach. In Molecules, 2019-02-01, 24, 3, pp.

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2018
1

CAVUS, Soner - TORNUK, Fatih - SARIOGLU, Kemal - YETIM, Hasan. Determination of mold contamination and aflatoxin levels of the meat products/ingredients collected from Turkey market. In Journal of Food Safety. ISSN 01496085, 2018-10-01, 38, 5, pp.

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2018
1

HUANG, Panpan - JIANG, Xianzhi - TIAN, Jianqing. Research advances in ham microorganisms. In Shengwu Gongcheng Xuebao/Chinese Journal of Biotechnology. ISSN 10003061, 2018-09-25, 34, 9, pp. 1410-1418.

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2017
1

DANILOVIĆ, Bojana - SAVIĆ, Dragiša. Microbial ecology of fermented sausages and dry-cured meats. In Fermented Meat Products: Health Aspects, 2017-01-01, pp. 127-166.

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2016
1

DARWISH, Wageh S. - EL BAYOMI, Rasha M. - EL-MOATY, Amany M.Abd - GAD, Tamer M. Mould contamination and aflatoxin residues in frozen chicken meat-cuts and giblets. In Japanese Journal of Veterinary Research. ISSN 00471917, 2016-01-01, 64, pp. S166-S171.

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2016
1

FERRARA, Massimo - MAGISTÀ, Donato - LIPPOLIS, Vincenzo - CERVELLIERI, Salvatore - SUSCA, Antonia - PERRONE, Giancarlo. Effect of Penicillium nordicum contamination rates on ochratoxin A accumulation in dry-cured salami. In Food Control. ISSN 09567135, 2016-09-01, 67, pp. 235-239.

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2016
1

LIPPOLIS, Vincenzo - FERRARA, Massimo - CERVELLIERI, Salvatore - DAMASCELLI, Anna - EPIFANI, Filomena - PASCALE, Michelangelo - PERRONE, Giancarlo. Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose. In International Journal of Food Microbiology. ISSN 01681605, 2016-02-02, 218, pp. 71-77.

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2016
1

MAGISTÀ, D. - FERRARA, M. - DEL NOBILE, M. A. - GAMMARIELLO, D. - CONTE, A. - PERRONE, G. Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production. In International Journal of Food Microbiology. ISSN 01681605, 2016-08-16, 231, pp. 33-41.

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2015
1

LOZANO-OJALVO, Daniel - RODRÍGUEZ, Alicia - CORDERO, Mirian - BERNÁLDEZ, Victoria - REYES-PRIETO, Mariana - CÓRDOBA, Juan J. Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages. In Meat Science. ISSN 03091740, 2015-02-01, 100, pp. 283-290.

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2015
1

NÁCHER-MESTRE, Jaime - SERRANO, Roque - BELTRÁN, Eduardo - PÉREZ-SÁNCHEZ, Jaume - SILVA, Joana - KARALAZOS, Vasileios - HERNÁNDEZ, Félix - BERNTSSEN, Marc H.G. Occurrence and potential transfer of mycotoxins in gilthead sea bream and Atlantic salmon by use of novel alternative feed ingredients. In Chemosphere. ISSN 00456535, 2015-01-01, 128, pp. 314-320.

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2015
1

RODRÍGUEZ, Alicia - BERNÁLDEZ, Victoria - RODRÍGUEZ, Mar - ANDRADE, María J. - NÚÑEZ, Félix - CÓRDOBA, Juan J. Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process. In LWT Food Science and Technology. ISSN 00236438, 2015-01-01, 60, 2, pp. 923-928.

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2014
1

PETROVIĆ, Jovana - STOJKOVIĆ, Dejan S. - REIS, Filipa S. - BARROS, Lillian - GLAMOČLIJA, Jasmina M. - ĆIRIĆ, Ana D. - FERREIRA, Isabel C. F. R. - SOKOVIĆ, Marina D. Study on chemical, bioactive and food preserving properties of Laetiporus sulphureus (Bull.: Fr.) Murr. In Food and Function. ISSN 20426496, 2014-01-01, 5, 7, pp. 1441-1451.

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2013
1

BERNÁLDEZ, V. - CÓRDOBA, J.J. - RODRÍGUEZ, M. - CORDERO, M. - POLO, L. - RODRÍGUEZ, A. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage " salchichón". In Food Control, 2013, 32, 1, pp. 69-76.

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2013
1

CANEL, R.S. - WAGNER, J.R. - STENGLEIN, S.A. - LUDEMANN, V. Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba). In International Journal of Food Microbiology, 2013, 164, 1, pp. 81-86.

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2013
1

COMI, G. - IACUMIN, L. Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham. In Food Research International, 2013, 54, 1, pp. 1113-1119.

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