Articles citing this article

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Cited article:

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

Noreddine Benkerroum
Comprehensive Reviews in Food Science and Food Safety 12 (1) 54 (2013)
https://doi.org/10.1111/j.1541-4337.2012.00215.x

Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period

E. Delavenne, J. Mounier, F. Déniel, G. Barbier and G. Le Blay
International Journal of Food Microbiology 155 (3) 185 (2012)
https://doi.org/10.1016/j.ijfoodmicro.2012.02.003

Experimental aflatoxin production in commercial yoghurt

Jose L. Blanco, Lucas Dom�nguez, Esperanza G�mez-Luc�a, et al.
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 186 (3) 218 (1988)
https://doi.org/10.1007/BF01043315

Experimental aflatoxin production in Manchego‐type cheese

J. L. Blanco, L. Domínguez, Esperanza Gómez‐Lucía, J. F. F. Garayzabal, J. Goyache and G. Suárez
Journal of Applied Bacteriology 64 (1) 17 (1988)
https://doi.org/10.1111/j.1365-2672.1988.tb02425.x