Journal of Food Technology and Preservation

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Graciela Font de Valdez Author

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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