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Ochratoxin A and other mycotoxins in Polish cereals and foods

✍ Scribed by Ludwik Czerwiecki


Publisher
Springer-Verlag
Year
2001
Tongue
English
Weight
232 KB
Volume
17
Category
Article
ISSN
0178-7888

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30:/, at 15 "C has been examined during 4 months of storage. The minimum time for formation of significant amount (0.5-1 mg/kg) of ochratoxin A and penicillic acid (6 -8 mg/kg) in stored grain has been found for the various water contents as follows: 18%-16 weeks, 21%-6 weeks, 247; and more 2 weeks.