Llwytho...
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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
1969
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC378077/ https://ncbi.nlm.nih.gov/pubmed/5392563 |
| Tagiau: |
Ychwanegu Tag
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