Effect of pretreatments on mycotoxin profiles and levels in dried figs
Authors
Jasenka Petrić
Croatian Food Agency,, Osijek, Croatia
Bojan Šarkanj
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
Language: English, Croatian, Slovenian
Page range: 328 - 333
Submitted on: May 1, 2018
Accepted on: Dec 1, 2018
Published on: Jan 11, 2019
Published by: Institute for Medical Research and Occupational Health
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:
© 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.