Fungal contamination in dried spices sold in the market of the Porto of Cuiabá-MT
Condiments are products of natural origin, with or without nutritional value, used in food in order to modify or enhance the flavor. However, these can be contaminated by bacteria and fungi during storage, transport or handling. The aim of this work was to research filamentous fungi in four of the m...
| Principais autores: | de Oliveira, Adriana Paiva, Arruda, Gevanil Lene, de Oliveira, José Carlos, Pedro, Francisca Graciele Gomes, Hahn, Rosane, Takahara, Doracilde |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3523 |
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