The control of aflatoxin residues in food of animal origin

Articles in the same Issue

1. Study of toxins isolated from grain infected with Fusarium sporotrichioides
2. Review of the toxicology of aflatoxin
3. Learning to live with mycotoxins: aflatoxin - a case history
4. Control of aflatoxins in the food industry
5. Recent research for the control of mycotoxins in cereal
6. New methods for rapid detection of aflatoxin
7. Collaborative studies on the determination of aflatoxins in peanut products in France
8. Aflatoxin residues in fluid milk
9. Aflatoxin residues in bacon pigs
10. The control of aflatoxin residues in food of animal origin
11. Analysis of aflatoxin M1 in liquid and powdered milk
12. Extraction and determination of Aspergillus flavus metabolites - aflatoxins from meat products
13. Chemical and biological detection of 12,13-epoxytrichothecenes isolated from Fusarium species
14. A collaborative study of the dynamic mechanical and impact properties of PVC