Potentially toxigenic fungi and potential biocontrol microorganisms in some ingredients used in processed foods

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dc.contributor.authorKarunaratne, A.M.en_US
dc.contributor.authorDharmawanse, M.V.A.en_US
dc.date.accessioned2012-04-04T05:05:20Z
dc.date.available2012-04-04T05:05:20Z
dc.date.issued1999en_US
dc.identifier.citationCeylon Journal of Science (Biological Sciences)27pp.1-8en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/7623
dc.publisherUniversity of Peradeniya. Peradeniyaen_US
dc.subjectBiological Sciencesen_US
dc.subjectToxigenic fungien_US
dc.subjectMicroorganismsen_US
dc.subjectCocktail mixturesen_US
dc.subjectProcessed foodsen_US
dc.subjectBeveragesen_US
dc.subjectSaucesen_US
dc.subjectFood contaminationen_US
dc.subjectBacteriaen_US
dc.subjectYeasten_US
dc.titlePotentially toxigenic fungi and potential biocontrol microorganisms in some ingredients used in processed foodsen_US
dc.typeArticleen_US

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