Occurrence of Ochratoxin A in Raw Ham Muscle, Salami and Dry-Cured Ham from Pigs Fed with Contaminated Diet

By C. Dall’Asta, G. Galaverna, T. Bertuzzi, Alessandra Moseriti, A. Pietri, A. Dossena, R. Marchelli. 2010

117 citations recorded by the source corpus.

Subfields: Food Science, Insect Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/35e0de3b360d37b240cf5fd016ca57fa5a4fc9a8

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1. Lara Saftić
2. Salvatore Milone
3. M. M. Staver
4. G. Scortichini
5. D. Kovačević

Citations in the corpus

• Survey of aflatoxin B1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets (2015, background): “Studies have demonstrated that the level of final meat products' mycotoxin contamination depends on the environmental hygiene control in ripening plants, the level of contamination of raw materials, and the recipe used with their production (Dall'Asta et al., 2010).”