Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
Monika Coton(Université de Bretagne Occidentale), Bastien Frémaux(University of Regina), Emeline Robieu(Institut du Porc), Audrey Pawtowski(Université de Bretagne Occidentale), Emmanuel Coton(Université de Bretagne Occidentale), Georges Daube(University of Liège), Sabine Jeuge(Institut du Porc), Bernard Taminiau(University of Liège), F. Déniel(Université de Bretagne Occidentale), Jérôme Mounier(Université de Bretagne Occidentale), Rozenn Joubrel(Université de Bretagne Occidentale)
Cited by 22
Related Papers
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
|Microorganisms|2017|289
Microbial Interactions within a Cheese Microbial Community
|Applied and Environmental Microbiology|2007|254
Effects of Xylo-Oligosaccharides on Broiler Chicken Performance and Microbiota
|Applied and Environmental Microbiology|2015|250
Filamentous Fungi and Mycotoxins in Cheese: A Review
|Comprehensive Reviews in Food Science and Food Safety|2014|211