Managing raw materials of vegetable origin increases fungal indoor concentration in food companies
Fungi in indoor environments is a known cause of disease and food spoilage. However, there is currently no legislation or normativity stablishing limits for fungal densities in correlation with these. Moreover, there is little knowledge of the diversity of fungi in indoor environments for industrial...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Association of Food Scientists & Technologists
2020
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| Acceso en línea: | http://eprints.uanl.mx/30066/7/30066.pdf |