Ochratoxin A in artisan salami produced in Veneto (Italy)-Reference-Cited by-同舟云学术

Ochratoxin A in artisan salami produced in Veneto (Italy)

Published:2015-11-20 Issue:1 Volume:9 Page:9-14
ISSN:1939-3210
Container-title:Food Additives & Contaminants: Part B
language:en
Short-container-title:Food Additives & Contaminants: Part B

Author:

Armorini Sara,Altafini Alberto,Zaghini Anna,Roncada Paola

Publisher

Informa UK Limited

Subject

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

Link

http://www.tandfonline.com/doi/pdf/10.1080/19393210.2015.1098735

Reference30 articles.

1. Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants

2. Bacer V. 2012. Progetto Trieste 2012, 1st round – Mycotoxins, Final report [Internet], Proficiency Testing Service by Test Veritas S.r.l [cited 2012 Sep 19]. Padova. Available from: http://www.testveritas.com/it/proficiency-testing-progetto-trieste/

3. Penicillium Populations in Dry-Cured Ham Manufacturing Plants

4. Occurrence of Ochratoxin A in the Wild Boar (Sus scrofa): Chemical and Histological Analysis

5. Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms – a review

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