RETENTION OF THE FUSARIUM MYCOTOXIN DEOXYNIVALENOL IN WHEAT DURING PROCESSING AND COOKING OF SPAGHETTI AND NOODLES

被引：60

作者：

NOWICKI, TW

GABA, DG

DEXTER, JE

MATSUO, RR

CLEAR, RM

机构：

来源：

JOURNAL OF CEREAL SCIENCE | 1988年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0733-5210(88)80029-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：189 / 202

页数：14

共 45 条

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[7]

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[8]

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[9]

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[10]

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