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

dc.contributor.author	Karunaratne, A.M.	en_US
dc.contributor.author	Dharmawanse, M.V.A.	en_US
dc.date.accessioned	2012-04-04T05:05:20Z
dc.date.available	2012-04-04T05:05:20Z
dc.date.issued	1999	en_US
dc.identifier.citation	Ceylon Journal of Science (Biological Sciences)27pp.1-8	en_US
dc.identifier.uri	http://dl.nsf.ac.lk/handle/1/7623
dc.publisher	University of Peradeniya. Peradeniya	en_US
dc.subject	Biological Sciences	en_US
dc.subject	Toxigenic fungi	en_US
dc.subject	Microorganisms	en_US
dc.subject	Cocktail mixtures	en_US
dc.subject	Processed foods	en_US
dc.subject	Beverages	en_US
dc.subject	Sauces	en_US
dc.subject	Food contamination	en_US
dc.subject	Bacteria	en_US
dc.subject	Yeast	en_US
dc.title	Potentially toxigenic fungi and potential biocontrol microorganisms in some ingredients used in processed foods	en_US
dc.type	Article	en_US