2016•Meat ScienceRequires access

Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems

Belén Peromingo, Alicia Rodríguez, Victoria Bernáldez, Josué Delgado, Mar Rodrı́guez

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Key concepts: Aflatoxin, Aspergillus flavus, Aspergillus parasiticus, Water activity, Food science, Aspergillus, Mycotoxin, Ripening

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Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems — Research Paper | ScholarLens