Food Safety Aspects Concerning Traditional Foods

Author:

Belc Nastasia,Duţă Denisa Eglantina,Iorga Enuţa,Mohan Gabriela,Moşoiu Claudia Elena,Vasile Adrian,Sanmartin Angel Martinez,Torres Maria Antonia Pedrero,Martinez David Quintin,Amaro Ana Luísa,Teixeira Paula,Cardoso Eduardo Luís,Pintado Manuela Estevez,Ferreira Vânia,Magalhães Rui,Almeida Gonçalo

Publisher

Springer International Publishing

Reference13 articles.

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2. Almli VL et al (2011) General image and attribute perceptions of traditional food in six European countries. Food Qual Prefer 22(1):129–138

3. Banterle A, Carraresi, L, Charlier Ch, Giraud G et al (2008) Perspectives of traditional food supply chains on the European market. In: Banterle A, Gellynck X (eds) Papers prepared for presentation in an organised session at the XIIth Congress of the European Association of Agricultural Economists “People, Food and Environments: Global Trends and European Strategies” Ghent, Belgium

4. Beardall JM, Miller JD (1994) Disease in humans with mycotoxins as possible causes. In: Miller JD, Trenholm HL (eds) Mycotoxins in grains. Compounds other than aflatoxin. Eagan Press, St. Paul, pp 487–539

5. Bille J, Blanc DS, Schmid H, Boubaker K, Baumgartner A, Siegrist HH, Tritten ML, Lienhard R, Berner D, Anderau R, Treboux M, Ducommun JM, Malinverni R, Genné D, Erard P, Waespi U (2006) Outbreak of human listeriosis associated with tomme cheese in northwest Switzerland, 2005. Euro Surveill 11(6):633

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