Presence of moulds and mycotoxins in spices
In this paper there are presented the results of mycologic and mycotoxicologic analysis of seven spices which are being used for production of meat products. Using standard mycologic methods, in all the tested samples, we noticed a presence of moulds. By quality and quantity, most represented are ge...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Matica srpska
2005-01-01
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| Серія: | Zbornik Matice Srpske za Prirodne Nauke |
| Предмети: | |
| Онлайн доступ: | http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508077K.pdf |
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