Investigation of ochratoxin a in blood sausages in the Czech Republic: Comparison with data over Europe
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference104 articles.
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1. Investigation of ochratoxin A in air-dry-cured hams;Meat Science;2024-11
2. АНАЛІЗ ВПЛИВУ НЕТРАДИЦІЙНИХ РОСЛИНИХ ІНГРЕДІЄНТІВ НА ТЕХНОЛОГІЮ КРОВ’ЯНИХ КОВБАС ПОДОВЖЕНОГО ТЕРМІНУ ЗБЕРІГАННЯ;Journal of Chemistry and Technologies;2024-07-10
3. Editorial overview of special issue ‘VSI: Mycotoxins in foods’;Food Research International;2024-01
4. Blood and Blood Constituents for Meat Processing;Current Food Science and Technology Reports;2023-12-28
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