Mycotoxins in Meat and Processed Meat Products

Author:

Bailly Jean-Denis,Guerre Philippe

Publisher

Springer New York

Reference292 articles.

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2. Abarca, M. L., Bragulat, M. R., Castella, G., & Cabanes, F. J. (1994). Ochratoxin A production by strains of Aspergillus niger var niger. Applied Environmental Microbiology, 60, 2650–2652.

3. Abouzied, M. M., Horvath, A. D., Podlesny, P. M., Regina, N. P., Metodiev, V. D., Kamenova-Tozeva, R. M., et al. (2002). Ochratoxin A concentration in food and feed from a region with Balkan endemic nephropathy. Food Additives & Contaminants, 19, 755–764.

4. Abramson, D., Mills, J. T., Marquardt, R. R., & Frohlich, A. A. (1997). Mycotoxins in fungal contaminated samples of animal feed from western Canada. Canadian Journal of Veterinary Research, 61, 49–52.

5. Abramson, D., Usleber, E., & Martlbauer, E. (1999). Rapid determination of citrinin in corn by fluorescence liquid chromatography and enzyme immunoassay. Journal of the Association of Official Analytical Chemists International, 82, 1353–1356.

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