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Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams

Italian-type salamis contaminated with Aspergillus flavus were more likely to develop aflatoxins during aging than were smoked Hungarian-type salamis under the same conditions. Temperatures below 15 C and humidities of less than 75% were found to prevent aflatoxin development during the aging of sal...

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Detalhes bibliográficos
Main Authors: Bullerman, Lloyd B., Hartman, Paul A., Ayres, John C.
Formato: Artigo
Idioma:Inglês
Publicado em: 1969
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC378077/
https://ncbi.nlm.nih.gov/pubmed/5392563
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