Fungal growth of inoculated samples of cured ham during storage at different temperatures was monitored by means the ethanol developing into the samples' headspace vapor. Showing the growth of the inoculated mould (Penicillium expansum) the most detectable alteration, the limit of acceptability of the samples of cured ham was evaluated choosing an arbitrary threshold of the ethanol developed.
Monitoraggio per via gascromatografica dello sviluppo fungino in prootti carnei
MANZANO, Marisa;CHERUBIN, Susi
1987-01-01
Abstract
Fungal growth of inoculated samples of cured ham during storage at different temperatures was monitored by means the ethanol developing into the samples' headspace vapor. Showing the growth of the inoculated mould (Penicillium expansum) the most detectable alteration, the limit of acceptability of the samples of cured ham was evaluated choosing an arbitrary threshold of the ethanol developed.File in questo prodotto:
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