Microbial contamination of spices used in production of meat products

Microbial contamination of spices used in production of meat products

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Bibliographic Details
Main Authors:	Marcela Klimešová, Jiří Horáček, Michal Ondřej, Ivan Manga, Ivana Koláčková, Ludmila Nejeschlebová, Antonín Ponížil
Format:	Article
Language:	English
Published:	HACCP Consulting 2015-05-01
Series:	Potravinarstvo
Subjects:	spices meat bacterial species moulds aflatoxin
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/440

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