Agriculture & Biology
biopreservation
100%
cured meats
90%
Debaryomyces hansenii
88%
meat products
65%
molds (fungi)
62%
Penicillium nordicum
46%
ochratoxin A
32%
ham
24%
malt extract
13%
ripening
9%
meat extracts
7%
biopreservatives
7%
salting
6%
spore germination
5%
peptones
5%
water activity
5%
mycotoxins
5%
detection limit
5%
microscopy
4%
relative humidity
4%
inoculum
4%
growth retardation
4%
sampling
3%
yeasts
3%
cells
3%
assays
2%
temperature
2%
Medicine & Life Sciences
ochratoxin A
94%
Meat Products
90%
Fungi
57%
Pork Meat
34%
Growth
25%
Peptones
18%
Germination
18%
Penicillium
17%
Mycotoxins
16%
Humidity
14%
Spores
14%
Meat
13%
Limit of Detection
13%
In Vitro Techniques
11%
Microscopy
10%
High Pressure Liquid Chromatography
10%
Yeasts
10%
Temperature
9%
Water
8%
Health
6%