Research Article
Ochratoxin A Control in Meat Derivatives: Intraspecific Biocompetition between Penicillium nordicum Strains
Table 2
Phases and thermohygrometric parameters applied during salami ripening.
| | Phase | Duration (d) | Temperature (°C) | Relative humidity (%) |
| | First drying | 4 | 18–20 | 75–85 | | Drying | 1 | 15–17 | 75–85 | | Drying | 1 | 14–16 | 75–85 | | Drying | 1 | 13–15 | 75–85 | | Drying | 1 | 12–14 | 75–85 | | Ripening | 32 | 11–13 | 75–85 |
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