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Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 1
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Original Articles

Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants

C. AlapontInstituto de Ciencias Biomédicas, Universidad CEU Cardenal Herrera, Alfara del Patriarca, Valencia, Spain
,
M.C. López-MendozaInstituto de Ciencias Biomédicas, Universidad CEU Cardenal Herrera, Alfara del Patriarca, Valencia, Spain
,
J.V. GilDpto. de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, Burjassot, Valencia, Spain;Dpto. de Ciencias de los Alimentos, Instituto de Agroquimica y Tecnología de los Alimentos (IATA-CSIC),Valencia, Spain
&
P.V. Martínez-CulebrasDpto. de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, Burjassot, Valencia, Spain;Dpto. de Ciencias de los Alimentos, Instituto de Agroquimica y Tecnología de los Alimentos (IATA-CSIC),Valencia, SpainCorrespondence[email protected]
Pages 93-104 | Received 24 May 2013, Accepted 23 Sep 2013, Published online: 27 Nov 2013

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