A survey of the incidence and level of aflatoxin contamination in a range of imported spice preparations on the Irish retail market
- Author
- O' RIORDAN, Michael J1 ; WILKINSON, Martin G2
[1] Public Analyst Laboratory, St Finbarr's Hospital, Cork, Ireland
[2] Department of Life Sciences, University of Limerick, Castletroy, Limerick, Ireland - Source
Food chemistry. 2008, Vol 107, Num 4, pp 1429-1435, 7 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Aflatoxins HPLC Ireland Spices
- Keyword (fr)
- Aflatoxine Chromatographie HPLC Contamination Enquête Epice Importation Incidence Marché Préparation Surveillance Irlande Mycotoxine Toxine Europe
- Keyword (en)
- Aflatoxin HPLC chromatography Contamination Survey Spice Import Incidence Markets Preparation Surveillance Ireland Mycotoxin Toxin Europe
- Keyword (es)
- Aflatoxina Cromatografía HPLC Contaminación Encuesta Especia Importación Incidencia Mercado Preparación Vigilancia Irlanda Micotoxina Toxina Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20162370
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2007.09.073 
https://dx.doi.org/10.1016/j.foodchem.2007.09.073
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