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Antifungal and antiochratoxigenic properties of chemical preservatives in/of bread
National Scientific and Technical Research Council | conicet � CERELA - Centro de Referencia para Lactobacilos
Biography:
Author has his interest in the field of Applied Biological Sciences and Engineering, Centro de Referencia para Lactobacilos (CERELA), CONICET, Chacabuco 145, San Miguel de Tucum?n, T4000ILC, Tucum?n, Argentina. Author specialised in Food Technology, Food Chemistry, Food Biotechnology
Subjects of specialization: Food Technology,Food Chemistry ,Food Biotechnology
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