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

Karunaratne, A.M.Dharmawanse, M.V.A.2012-04-042012-04-041999Ceylon Journal of Science (Biological Sciences)27pp.1-8https://dl.nsf.gov.lk/handle/1/7623Biological SciencesToxigenic fungiMicroorganismsCocktail mixturesProcessed foodsBeveragesSaucesFood contaminationBacteriaYeastPotentially toxigenic fungi and potential biocontrol microorganisms in some ingredients used in processed foodsArticle