𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Mycotoxins in cereals and cereal products in Slovenia – Official control of foods in the years 2008–2012

✍ Scribed by Kirinčič, Stanislava; Škrjanc, Barbara; Kos, Nataša; Kozolc, Brigita; Pirnat, Nina; Tavčar-Kalcher, Gabrijela


Book ID
126536368
Publisher
Elsevier Science
Year
2015
Tongue
English
Weight
386 KB
Volume
50
Category
Article
ISSN
0956-7135

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Fusarium mycotoxins and ochratoxin A in
✍ Gabriele Engelhardt; Jörg Barthel; Dieter Sparrer 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 435 KB

## Abstract Results from the Bavarian Health and Food Safety Authority on contamination of cereals and cereal products from the Bavarian market with the mycotoxins deoxynivalenol (DON), zearalenone (ZEA), and ochratoxin A (OTA) and of maize meal and semolina with fumonisins (FUM) in the year 2004 a

Lactic acid fermentation in the producti
✍ Keith H. Steinkraus 📂 Article 📅 1983 🏛 Springer Netherlands 🌐 English ⚖ 715 KB

Lactic acid bacteria perform an essential role in the preservation and production of wholesome foods. Generally the lactic acid fermentations are low-cost and often little or no heat is required in their preparation. Thus, they are fuelefficient. Lactic acid fermented foods have an important role in