"Emulsifier are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as st
β¦ LIBER β¦
Overview of analytical methods for beauvericin and fusaproliferin in food matrices
β Scribed by Antonello Santini; Rosalia Ferracane; Giuseppe Meca; Alberto Ritieni
- Publisher
- Springer
- Year
- 2009
- Tongue
- English
- Weight
- 175 KB
- Volume
- 395
- Category
- Article
- ISSN
- 1618-2650
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