Dairy Cows Health Risk: Mycotoxins

Author:

Simion Violeta-Elena

Publisher

InTech

Reference59 articles.

1. Bell C, Neaves P, Williams AP. Food Microbiology and Laboratory Practice. Oxford: Blackwell; 2005. p. 324. Available from: https://www.iso.org/obp/ui/#iso:std:iso:21527:-2:ed-1:v1:en

2. Beuchat LR. Media for detecting and enumerating yeast and moulds. In: JEL C, GDW C, Baird RM, editors. Handbook of Culture Media for Food Microbiology. Amsterdam: Elsevier; 2003. pp. 369-386. Progress in industrial microbiology; Vol 37. Available from: https://www.iso.org/obp/ui/#iso:std:iso:21527:-2:ed-1:v1:en

3. FAO/IAEA. Manual on the Application of the HACCP System in Mycotoxin Prevention and Control. FAO Food and Nutrition Paper 73. Rome: Food and Agriculture Organization/International Atomic Energy Agency; 2001. Available from: http://www.fao.org/docrep/x2100t/x2100t01.htm#TopOfPage

4. Klich MA, Pitt JI, et al. Transactions of the British Mycological Society. 1988;91:99-108

5. Coman I, Popescu O. Micotoxine şi micotoxicoze. Bucureşti: Ed. Ceres; 1985

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