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Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams1

机译：肉类中的黄曲霉毒素生产。 II。老年干腊肠和年龄的国家治愈了哈姆斯1

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Lloyd B. Bullerman; Paul A. Hartman; John C. Ayres;
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年度 1969
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1. Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams [J] . Lloyd B. Bullerman, Paul A. Hartman, John C. Ayres Applied Microbiology . 1969,第5期

机译：肉类中的黄曲霉毒素生产。二。老年干萨拉米香肠和老年乡村火腿
2. Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing [J] . Wang Xinhui, Zhang Yalin, Ren Hongyang, LWT-Food Science & Technology . 2018,第期

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3. QUALITY ATTRIBUTES OF MILANO SALAMI, AN ITALIAN DRY-CURED SAUSAGE [J] . Casiraghi E, Pompei C, Dellaglio S, Journal of Agricultural and Food Chemistry . 1996,第5期

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4. INFLUENCE OF PRODUCTION METHOD AND CURING CONDITIONS ON CHLORIDE TRANSPORT,STRENGTH AND DRYING SHRINKAGE OF TERNARY MIX CONCRETE [C] . Mateusz Radlinski, Jan Olek, Anthony Zander Transport Properties and Concrete Quality Workshop . 2007

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5. Maize (Zea mays L.) kernel development, suitability for dry-grind ethanol production, and susceptibility to aflatoxin accumulation in relation to late-season water stress. [D] . Haegele, Jason Wade. 2008

机译：玉米（Zea mays L.）的籽粒发育，干磨乙醇生产的适宜性以及相对于后期水分胁迫对黄曲霉毒素积累的敏感性。
6. Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams [O] . Lloyd B. Bullerman, Paul A. Hartman, John C. Ayres 1969

机译：肉类中的黄曲霉毒素生产。二。老年干萨拉米香肠和老年乡村火腿
7. Biological Change Influencing Production of Cured Meat Flavors in Mold-Fermented Salami Sausage during Aging and Drying Process [O] . Masahiro NUMATA, Takahiro FUKE, Sayuri HASHIMOTO, 1988

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8. Some Experiments on the Cure of an Unsaturated Polyester System. Part II. Measurement of Volume Resistivity, Barcol Hardness and Acetone Extraction in the Advanced Stages of the Curing Reaction [R] . Judd, N. C. W. 1966

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Aflatoxin Production in Meats. II. Aged Dry Salamis and Aged Country Cured Hams1

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