A risk assessment of patulin in home-made apple must
Patulin is a mycotoxin produced by several filamentous fungi, which has been the object of a number of surveys in recent decades, due to its frequent occurrence in apple products made from decayed fruit. The legislated limit in apple products is 50 µg/kg and a provisional maximum tolerable daily int...
| Autor principal: | |
|---|---|
| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2015
|
| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/8448/ |
Ejemplares similares: A risk assessment of patulin in home-made apple must
- The risk of handling poultry meat with Campylobacter jejuni from the consumer's perspective
- A review study of Bisphenol A
- Development of real-time RT-PCR for the detection of human sapovirus in foods
- Survival of Campylobacter jejuni in frozen chicken breast fillet
- Scrape off or throw away?
- Bacterial contamination on pork necks and loins