[Microbiology and biochemical changes in raw ham during seasoning].
D000596:Amino Acids / Q000032:analysis; D001419:Bacteria / Q000302:isolation & purification; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D005516:Food Microbiology; D005519:Food Preservation; D006859:Hydrogen / Q000032:analysis; D006862:Hydrogen Sulfide / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000032:analysis; D008460:Meat / Q000032:analysis*; D009584:Nitrogen / Q000032:analysis; D013440:Sulfides / Q000032:analysis; D015003:Yeasts / Q000302:isolation & purification
D000596:Amino Acids; D005227:Fatty Acids; D007773:Lactates; D013440:Sulfides; D006859:Hydrogen; D009584:Nitrogen; D006862:Hydrogen Sulfide
Microbiologia e cambiamenti biochimici nei prosciutti crudi durante la stagionatura.