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Toxicological evaluation of moulds

 

作者: J. Fink‐Gremmels,   L. Leistner,  

 

期刊: Food Biotechnology  （Taylor Available online 1990）
卷期: Volume 4, issue 1  

页码: 579-584

 

ISSN:0890-5436

 

年代: 1990

 

DOI:10.1080/08905439009549772

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

If moulds are used in food production, toxigenic or pathogenic strains should be excluded. Therefore, a multi‐stage concept was developed to determine whether or not applied strains produce wellknown or rarely described mycotaxins under laboratory conditions or in the finished product.

 

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