Mycoflora study in a wheat flour mill of Argentina

The mycoflora of the environment: wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incub...

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Detalles Bibliográficos
Autores principales: Aringoli, E.E., Cambiagno, D.E., Chiericatti, C.A., Basilico, J.C., Basilico, M.L.Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2012
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769011/
https://www.ncbi.nlm.nih.gov/pubmed/24031975
http://dx.doi.org/10.1590/S1517-838220120004000028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769011/
https://www.ncbi.nlm.nih.gov/pubmed/24031975
http://dx.doi.org/10.1590/S1517-838220120004000028

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