Issue
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Unlicensed
Requires Authentication
Volume 49, Issue 11
Contents
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Publicly AvailableThe phenomena of quality in the smoke curing processJanuary 1, 1977
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Publicly AvailablePhysical and chemical processes involved in the production and application of smokeJanuary 1, 1977
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Publicly AvailableAnalysis of smoke and smoked foodsJanuary 1, 1977
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Publicly AvailableContribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foodsJanuary 1, 1977
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Publicly AvailableSome facts and legislation concerning polycyclic aromatic hydrocarbons in smoked foodsJanuary 1, 1977
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Publicly AvailableNovel concepts in technology and design of machinery for production and application of smoke in the food industryJanuary 1, 1977
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Publicly AvailableFood mycotoxins survey and monitoring programsJanuary 1, 1977
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Publicly AvailableSampling granular foodstuffs for aflatoxinJanuary 1, 1977
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Publicly AvailableMycotoxin tolerances in foodstuffsJanuary 1, 1977
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Publicly AvailableMetabolism of aflatoxin and other mycotoxins in relation to their toxicity and the accumulation of residues in animal tissuesJanuary 1, 1977
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Publicly AvailableMode d'action des mycotoxinesJanuary 1, 1977
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Publicly AvailableMode of action of trichothecenesJanuary 1, 1977
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Publicly AvailableMode of action and human health aspects of aflatoxin carcinogenesisJanuary 1, 1977
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Publicly AvailableShort-term tests and mycotoxinsJanuary 1, 1977
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Publicly AvailableReview of prevention, elimination, and detoxification of aflatoxinsJanuary 1, 1977
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Publicly AvailableThe mycotoxins and human health hazardsJanuary 1, 1977
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Publicly AvailableSome new mycotoxinsJanuary 1, 1977
