Importance of low substrate arsenic content in mushroom cultivation and safety of final food product-Reference-Cited by-同舟云学术

Importance of low substrate arsenic content in mushroom cultivation and safety of final food product

Published:2015-09-09 Issue:3 Volume:242 Page:355-362
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Mleczek M.,Niedzielski P.,Siwulski M.,Rzymski P.,Gąsecka M.,Goliński P.,Kozak L.,Kozubik T.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-015-2545-4.pdf

Reference35 articles.

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3. JECFA (1988). 658. Arsenic. WHO Food Additive Series 24

4. FAO and WHO (2011) Safety evaluation of certain contaminants in food. WHO Food Additive Series 63/FAO JECFA Monographs 8. WHO Press, Geneva

5. Agency for Toxic Substances and Disease Registry (ATSDR) (2007) Toxicological profile for Arsenic. U.S. Department of Health and Human Services, Public Health Service, Atlanta

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