EFFECT OF ROASTING ON AFLATOXIN CONTENT OF ARTIFICIALLY CONTAMINATED PECANS
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 889-892
- https://doi.org/10.1111/j.1365-2621.1973.tb02101.x
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Effect of storage conditions on increase in aflatoxins in cottonseed: A small lot studyJournal of Oil & Fat Industries, 1972
- Fate of Aflatoxin During Roasting and Storage of Contaminated Peanut ProductsJournal of AOAC INTERNATIONAL, 1971
- Toxicity to Chicks of Aspergillus and Penicillium Species Isolated from Moldy Pecans 1Applied Microbiology, 1971
- Design and analysis of sampling plans to estimate aflatoxin concentrations in shelled peanutsJournal of Oil & Fat Industries, 1970
- Heat Resistance of Xerophilic Fungi Based on Microscopical Assessment of Spore SurvivalApplied Microbiology, 1970
- Aflatoxigenic Isolates of Aspergillus flavus from Pecans 1Applied Microbiology, 1970
- Destruction of aflatoxins in peanuts during dry and oil roastingJournal of Agricultural and Food Chemistry, 1969
- Absence of aflatoxin from refined vegetable oilsJournal of Oil & Fat Industries, 1966
- Determination of aflatoxins in individual peanuts and peanut sectionsJournal of Oil & Fat Industries, 1966