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Aflatoxin Production in Meats. I. Stored Meats
Aflatoxins were produced on fresh beef (in which bacterial spoilage was delayed with antibiotics), ham, and bacon inoculated with toxinogenic fungi and stored at 15, 20 and 30 C. Meats stored at 10 C were spoiled by bacteria and yeast before detectable levels of aflatoxins were produced. High levels...
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| Publicado en: | Appl Microbiol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1969
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC378076/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5392562/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.5.714-717.1969 |
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