Penicillium species: crossroad between quality and safety of cured meat production
| Autor: | Magistà, Donato, Susca, Antonia, Ferrara, Massimo, Logrieco, Antonio Francesco, Perrone, Giancarlo |
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| Zdroj: | In Current Opinion in Food Science October 2017 17:36-40 |
| Databáze: | ScienceDirect |
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