Aflatoxin levels in raw and processed hazelnuts in Turkey-Reference-Cited by-同舟云学术

Aflatoxin levels in raw and processed hazelnuts in Turkey

Published:2012-06 Issue:2 Volume:5 Page:83-86
ISSN:1939-3210
Container-title:Food Additives and Contaminants: Part B
language:en
Short-container-title:Food Additives and Contaminants: Part B

Author:

Baltaci C.,İlyasoğlu H.,Cavrar S.

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19393210.2012.656146

Reference19 articles.

1. Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics

2. Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics

3. AOAC International. 2005.AOAC Official Method 991.31, Aflatoxins in corn, raw peanuts and peanut butter: immunoaffinity column (Aflatest) method, 49.2.18Gaithersburg (MD): AOAC International.

4. Determination of aflatoxin levels in some dairy and food products which consumed in Ankara, Turkey

5. Determination of aflatoxins in hazelnuts by various sample preparation methods and liquid chromatography–tandem mass spectrometry

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