Skip to main content
. 2016 Feb 17;5(1):5568. doi: 10.4081/ijfs.2016.5568

Figure 5.

Figure 5.

Total amounts of biogenic amines in Protected Geographical Indication Ciauscolo salami made with (starter) and without (control) starter cultures (Lactobacillus plantarum and Staphylococcus xylosus) at different times of ripening. T0=after casing; T1=15 days; T2=30 days; T3=45 days; T4=60 days. Different letters in the same column show significant differences.