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Microorganismos, hongos y algas(1)
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Mold-fermented foods: Penicillium spp. as ripening agents in the elaboration of cheese and meat products
Book PartAbstract: Fungi have been used to elaborate fermented foods by many cultures throughout the world since ancienPalabras claves:Autores:Chávez R., Federico S. Laich, Fierro F., García-Rico R.O.Fuentes:scopusSurface mycobiota on Argentinean dry fermented sausages
ArticleAbstract: The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in tPalabras claves:Antibacterial activity, Mycobiota, Penicillin, Penicillium, SausagesAutores:Castellari C., Federico S. Laich, Quadrelli A.Fuentes:scopus