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Determination of Mycophenolic Acid, Penicillic Acid, Patulin, Sterigmatocystin, and Aflatoxins in Cheese

✍ Scribed by Siriwardana, M.G.; Lafont, P.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

PRODUCTION AND STABILITY OF AFLATOXINS,

✍ F. Y. LIEU; L. B. BULLERMAN 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 463 KB

SIMULTANEOUS PRODUCTION OF PENICILLIC AC

✍ F. J. OLIVIGNI; L. B. BULLERMAN 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 577 KB

Stability of patulin and penicillic acid

✍ Scott, Peter Michael.; Somers, E. 📂 Article 📅 1968 🏛 American Chemical Society 🌐 English ⚖ 378 KB

Inhibition of muscle aldolase by penicil

✍ S.H. Ashoor; F.S. Chu 📂 Article 📅 1973 🏛 Elsevier Science ⚖ 377 KB

Inhibition of muscle aldolase by penicil

✍ S.H. Ashoor; F.S. Chu 📂 Article 📅 1973 🏛 Elsevier Science ⚖ 426 KB

Acute toxicity of patulin and its intera

✍ C.S. Reddy; P.K. Chan; A.W. Hayes; W.L. Williams; A. Ciegler 📂 Article 📅 1979 🏛 Elsevier Science ⚖ 519 KB