Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by <i>Penicillium nordicum</i> and <i>Penicillium verrucosum</i>
A lack of control of the technological abiotic parameters apparent during cheese manufacture, including temperature and relative humidity, results in this dairy product being prone to mold contamination. Sometimes, inoculant molds are used to obtain the characteristic sensory properties of this type...
| Автори: | , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
MDPI AG
2024-08-01
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| Серія: | Biology |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2079-7737/13/8/582 |