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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| Publicado en: | Appl Microbiol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1969
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC378077/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5392563/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.5.718-722.1969 |
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