The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification
By: J. Csapó, Cs. Albert and P. Sipos
Authors
J. Csapó
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania), Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Miercurea Ciuc
Cs. Albert
Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania), Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Miercurea Ciuc
P. Sipos
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
DOI: https://doi.org/10.2478/ausal-2020-0006 | Journal eISSN: 2066-7744
Language: English
Page range: 99 - 117
Published online: Nov 5, 2020
Published in print: Oct 1, 2020
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2020 J. Csapó, Cs. Albert, P. Sipos, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.