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Effect of pretreatments on mycotoxin profiles and levels in dried figs Cover

Effect of pretreatments on mycotoxin profiles and levels in dried figs

Open Access
|Jan 2019

Authors

Jasenka Petrić

Croatian Food Agency,, Osijek, Croatia

Bojan Šarkanj

bsarkanj@unin.hr

University North, Center Koprivnica, Department of Food Technology,, Koprivnica, Croatia

Ibrahim Mujić

Collegium Fluminense Polytechnic of Rijeka,, Rijeka, Croatia

Aida Mujić

Clinical Hospital Centre Rijeka, Clinical Department of Transfusion Medicine,, Rijeka, Croatia

Michael Sulyok

Center for Analytical Chemistry, Department for Agrobiotechnology, IFA, Tulln, University of Natural Resources and Life Sciences,, Vienna, Austria

Rudolf Krska

Center for Analytical Chemistry, Department for Agrobiotechnology, IFA, Tulln, University of Natural Resources and Life Sciences,, Vienna, Austria

Drago Šubarić

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology,, Osijek, Croatia

Stela Jokić

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology,, Osijek, Croatia
DOI: https://doi.org/10.2478/aiht-2018-69-3147 | Journal eISSN: 1848-6312 | Journal ISSN: 0004-1254
Language: English, Croatian, Slovenian
Page range: 328 - 333
Submitted on: May 1, 2018
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Accepted on: Dec 1, 2018
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Published on: Jan 11, 2019
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2019 Jasenka Petrić, Bojan Šarkanj, Ibrahim Mujić, Aida Mujić, Michael Sulyok, Rudolf Krska, Drago Šubarić, Stela Jokić, published by Institute for Medical Research and Occupational Health
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.