Microflora of fresh and dry-cured hams as affected by fresh ham storage.
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D003016:Clostridium perfringens / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification; D008460:Meat; D012475:Salmonella / Q000302:isolation & purification; D013210:Staphylococcus / Q000302:isolation & purification; D013291:Streptococcus / Q000302:isolation & purification; D013552:Swine; D013696:Temperature; D013997:Time Factors