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Ličen, Mia
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Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum
by
Sonjak, Silva
,
Ličen
,
Mia
,
Frisvad, Jens Christian
,
Gunde-Cimerman, Nina
Published in
Food Microbiology
(2011)
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Related Subjects
/dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being
Dry-cured meat
Moulds
Ochratoxin A
Penicillium nordicum
Sea salt
name=SDG 3 - Good Health and Well-being
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