Hygienic Aspects at the Production of Glucose Syrups Through Acid Hydrolysis
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PROTECTIVE CULTURES USED FOR THE BIOPRESERVATION OF HORSE MEAT FERMENTED SAUSAGE: MICROBIAL AND PHYSICOCHEMICAL CHARACTERIZATION
Freshness and hygienic quality of fish sold in a Portuguese town
Determination of aflatoxins and ochratoxin A in ginseng and other botanical roots by immunoaffinity column cleanup and liquid chromatography with fluorescence detection
Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety
Bioactivity of Brevibacterium linens against the growth and aflatoxins production by Aspergillus flavus
Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausage
Hygienic risks in swimming pool: knowledge and behaviours of consumers of three structures in Crema, Parma and Naples
Review on Microbial Degradation of Aflatoxins
Association between Aspergillus flavus Colonization and Aflatoxins Production in Immature Grains of Maize Genotypes
Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage
Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage
The use of wood in practice – a hygienic risk?
[Aflatoxins: Biological effects and mechanisms of influence on organism of animals and humans]
Survey of aflatoxins in maize tortillas from Mexico City
Swarming, defensive and hygienic behaviour in honey bee colonies of different genetic origin in a pan-European experiment
Impact of Aspergillus section Flavi community structure on the development of lethal levels of aflatoxins in Kenyan maize ( Zea mays )
Basics of the aircraft cabin environment Enable a hygienic environment and contaminant control Month 200X Use Tab 'Insert -Header \u0026 Footer' for Presentation Title -Siglum -Reference
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