Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs.
about
Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products.Citrinin in cereals and feedstuffs coming from Croatia and Bosnia & Herzegovina.Moulds and mycotoxins detected in the regional speciality fermented sausage 'slavonski kulen' during a 1-year production period.Comparison of ochratoxin A levels in edible pig tissues and in biological fluids after exposure to a contaminated diet.Developments in mycotoxin analysis: an update for 2013-2014
P2860
Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs.
description
2013 nî lūn-bûn
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name
Ochratoxin A in traditional dr ...... from sub-chronic-exposed pigs.
@en
Ochratoxin A in traditional dr ...... from sub-chronic-exposed pigs.
@nl
type
label
Ochratoxin A in traditional dr ...... from sub-chronic-exposed pigs.
@en
Ochratoxin A in traditional dr ...... from sub-chronic-exposed pigs.
@nl
prefLabel
Ochratoxin A in traditional dr ...... from sub-chronic-exposed pigs.
@en
Ochratoxin A in traditional dr ...... from sub-chronic-exposed pigs.
@nl
P2093
P2860
P1476
Ochratoxin A in traditional dr ...... from sub-chronic-exposed pigs
@en
P2093
Dragan Kovačević
Jelka Pleadin
Nada Vahčić
Nina Perši
P2860
P304
P356
10.1080/19440049.2013.825817
P577
2013-08-28T00:00:00Z