Mycotoxin in food

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Mycotoxin in food

This book gives relevant information to key research on food mycotoxins of significant importance to the food production and processing industries. It will serve as a standard reference for all those concerned with ensuring the safety of food.

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Bibliografiske detaljer
Những tác giả chính:	Magan, N., Olsen, M.
Format:	Bog
Sprog:	English
Udgivet:	Woodhead Publishing 2011
Fag:	Hóa học
Online adgang:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25637
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Lignende værker

Mycotoxins in Food - Detection and Control
af: Magan, N., et al.
Udgivet: (2011)

Food Safety & Mycotoxins
af: Wu, Aibo
Udgivet: (2020)

Encyclopedia of food mycotoxins /
af: Weidenborner, Martin, 1959-
Udgivet: (2001)

Safety evaluation of certain mycotoxins in food
Udgivet: (2001)

Worldwide regulations for mycotoxins in food and feed in 2003
Udgivet: (2004)

Public health aspects of fusarium mycotoxins in food in the Netherlands
af: Nijs, Monique de
Udgivet: (1990)

Mycotoxins :
Udgivet: (2003)

FAO food and nutrition paper N64: Worldwide regulations for mycotoxins 1995: A compendium
af: FAO
Udgivet: (1997)

Mycotoxin production by fusarium species isolated from bananas /
af: Jimenez, M.

Poisoning by Plants, Mycotoxins, and Related Toxins
af: Riet-Correa, Franklin, et al.
Udgivet: (2014)

Manual on the application of the HACCP system in mycotoxin prevention and control
af: FAO
Udgivet: (2002)

Nguyên lý phòng chống nấm mốc & mycotoxin
af: Bùi, Xuân Hồng
Udgivet: (2004)

Mycotoxin risk assessment for the purpose of setting international regulatory standards /
af: Wu, Felicia.

Mycotoxins Detection Methods, Management, Public Health and Agricultural Trade
af: Leslie, John F, et al.
Udgivet: (2014)

Mycotoxins in Plants and Plant Products. 1st ed. 2017
af: Weidenbörner, Martin
Udgivet: (2020)

Nguyên lý phòng chống nấm mốc và mycotoxin
af: Bùi, Xuân Đồng
Udgivet: (2004)

Nguyên lý phòng chống nấm mốc và mycotoxin
af: Bùi, Xuân Đồng
Udgivet: (2004)

Nguyên lý phòng chống nấm mốc và mycotoxin /
af: Bùi Xuân Đồng, Giáo sư
Udgivet: (2004)

Cereal Grain mycotoxins, Fungi and Quality in Drying and Storage (Volume 26)
af: Chelkowski, J.
Udgivet: (1991)

Halal food production
af: Riaz, Mian N., et al.
Udgivet: (2011)

Novel detoxification of the trichothecene mycotoxin deoxynivalenol by a soil bacterium isolated by enrichment culture /

A sensitive and inexpensive yeast bioassay for the mycotoxin zearalenone and other compounds with estrogenic activity /

Mycotoxin fumonisin B1 increases intestinal colonization by pathogenic escherichia coli in pigs /

Food phytates
af: Reddy, N. Rukma, et al.
Udgivet: (2011)

Food process modelling
af: Tijskens, L.M.M., et al.
Udgivet: (2011)

Molecular cloning, expression, characterization of a functional single-chain Fv antibody to the mycotoxin zearalenone /

Population, Virulence, and Mycotoxin Profile of Fusarium spp. Associated With Basal Rot of Allium spp. in Vietnam
af: Lê, Dũng
Udgivet: (2023)

Food authenticity and traceability
af: Lees, M.
Udgivet: (2011)

Minimal processing technologies in the food industry
af: Ohlsson, T., et al.
Udgivet: (2011)

Functional foods
af: Gibson, Glenn R., et al.
Udgivet: (2011)

Detecting foreign bodies in food
af: Edwards, M.
Udgivet: (2011)

Auditing in the food industry
af: Dillon, M., et al.
Udgivet: (2011)

Identification of new genes positively regulated by tri10 and a regulatory network for trichothecene mycotoxin production /

Tri16 is required for esterification of position C-8 during trichothecene mycotoxin production by fusarium sporotrichioides /

Food intolerance and the food industry
af: Dean, T.
Udgivet: (2011)

Food, consumers and food industry
af: Fuller, Gordon W.
Udgivet: (2011)

Food science and food biotechnology
af: Gutiérrez-López, Gustavo F., et al.
Udgivet: (2011)

Hygiene in food processing
af: Lelieveld, H.L.M., et al.
Udgivet: (2011)

Microbiological risk assessment in food processing
af: Brown, M., et al.
Udgivet: (2011)

Engineering properties of foods
af: Rao, M. A., et al.
Udgivet: (2011)