Microfungi contaminating foods with low water content

Abstract

Qualitative study of 53 samples of foods (spices, cereals, teas etc.). Frequent contaminating micromycetes: Penicillium aurantiogriseum, Eurotium sp., Aspergillus niger, Aspergillus flavus and Rhizopus arrhizus.

Keywords

• Kubátová
• Alena 2195 3135 4.spoluautor (doc. Fassatiová) je důchodce.