Home / Norwegian Veterinary Institute / Employees / Asefa Dereje Teklehaimanot
Asefa Dereje Teklehaimanot
Telefonnr: 23 21 62 39
Mobilnr: 91840307
Avdelingstilhøringhet: Mykologi
Email: dereje.asefa@vetinst.no
Bachelorgrad i Plantevitenskap
Mastergrad i Naturforvaltning
Stipendiatprosjekt:- Trygg og kosteffektivt produksjon av spekematprodukter med redusert muggkontaminasjon og mykotoksinproduksjon
A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes
Asefa DT, Kure CF, Gjerde RO, Langsrud S, Omer MK, Nesbakken T, Skaar I. A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes. Food Control 2011; 22 (6): 831-7
Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility
Asefa DT, Kure CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2010; 140 (2-3):131-5
Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility
Asefa DT, Kure CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2010; 140 (2-3): 131-5
Moulds contaminants on Norwegian dry-cured meat products
Asefa, DT; Gjerde, RO; Sidhu, MS; Langsrud, S; Kure, CF; Nesbakken, T; Skaar, I. 2009. Moulds contaminants on Norwegian dry-cured meat products. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; 128
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
Asefa, DT; Langsrud, S; Gjerde, RO; Kure, CF; Sidhu, MS; Nesbakken, T; Skaar, I. 2009. 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. FOOD CONTROL; 20
Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products
Asefa, DT; Moretro, T; Gjerde, RO; Langsrud, S; Kure, CF; Sidhu, MS; Nesbakken, T; Skaar, I. 2009. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; 133