Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions.
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DOI: 10.1016/j.fm.2019.05.012
Abstract: The processing conditions and physiochemical properties used in food manufacturing create niches which support the growth of a limited number of spoilage fungi. This study was designed to evaluate the influence of intrinsic and extrinsic… read more here.
Keywords: fungal genera; food; processing conditions; spoilage fungi ... See more keywords