Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet

Food Chemistry

Volumn 120, Issue 4, 2010, Pages 978-983

  Dall'Asta, Chiara ^a   Galaverna, Gianni ^a   Bertuzzi, Terenzio ^b   Moseriti, Alessandra ^c   Pietri, Amedeo ^b   Dossena, Arnaldo ^a   Marchelli, Rosangela ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^c JOINT RESEARCH CENTRE   (Italy)

Author keywords

Carry over; Dry cured ham; Ochratoxin; Pigs; Salami

Indexed keywords

OCHRATOXIN;

ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FEMALE; FOOD ANALYSIS; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALE; MEAT; NONHUMAN; SWINE;

SUIDAE;

EID: 74849115202     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.036     Document Type: Article

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