D. Asefa

Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility.

S. Langsrud, T. Nesbakken, M. K. Omer, 2010, International journal of food microbiology.

Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.

T. Møretrø, S. Langsrud, T. Nesbakken, 2009, International journal of food microbiology.

An assessment of restoration of biodiversity in degraded high mountain grazing lands in northern Ethiopia

R. Weladji, G. Oba, Jonathan E. Colman, 2003 .

The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility.

S. Langsrud, T. Nesbakken, I. Skaar, 2009 .

A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

Solveig Langsrud, Truls Nesbakken, S. Langsrud, 2011 .

Moulds contaminants on Norwegian dry-cured meat products.

S. Langsrud, T. Nesbakken, I. Skaar, 2009, International journal of food microbiology.

Moulds as a Threat to Food Safety

I. Skaar, D. Asefa, 2013 .