Zur Aflatoxin B1-Bildung in Käsen
- 1 July 1970
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 143 (2), 81-89
- https://doi.org/10.1007/bf01837600
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Aflatoxin produced by 1,626 Isolates of Aspergillus flavus from Groundnut Kernels and Soils in IsraelNature, 1969
- Über den nachweis von aflatoxinen und das vorkommen aflatoxin-vortäuschender substanzen in lebensmittelnZeitschrift für Lebensmittel-Untersuchung und Forschung, 1968
- Diffusion of Aflatoxins in FoodstuffsJournal of Food Science, 1968
- Formation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticusJournal of Dairy Science, 1967
- Limiting temperature and relative humidity for growth and production of aflatoxin and free fatty acids byAspergillus flavus in sterile peanutsJournal of Oil & Fat Industries, 1967
- Elaboration of aflatoxin on cottonseed products byAspergillus flavusJournal of Oil & Fat Industries, 1966
- Determination of aflatoxins in individual peanuts and peanut sectionsJournal of Oil & Fat Industries, 1966
- Aflatoxins: Environmental Factors Governing Occurrence in Spanish PeanutsScience, 1965
- Incorporation of labelled compounds into aflatoxins☆Biochimica et Biophysica Acta (BBA) - General Subjects, 1964
- Production of aflatoxin by the culture of strains of Aspergillus flavus‐oryzae on sterilized peanutsBiotechnology & Bioengineering, 1963