Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans

By Nehad E. A.  

Food Additives and Contaminants, Vol. 22, Iss. 8, 2005-08 ,pp. : 761-767

Taylor & Francis Ltd

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Food hygiene education in UK primary schools: a nation-wide survey of teachers' views

By Bielby Gill   Egan Bernadette   Eves Anita   Lumbers Margaret   Raats Monique   Adams Martin  

British Food Journal, Vol. 108, Iss. 9, 2006-09 ,pp. : 721-731

Emerald Group Publishing Ltd

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An Evaluation of the Collection and Analysis of Epidemiological Data for Support of Food Safety Control Systems

By Powell Susan C.   Attwell Richard W.  

Journal of Food Protection, Vol. 61, Iss. 9, 1998-09 ,pp. : 1170-1174

International Association for Food Protection

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Occurrence of ochratoxin A in commodities and processed food – A review of EU occurrence data

By JØrgensen Kevin  

Food Additives and Contaminants, Vol. 22, Iss. 1, 2005-01 ,pp. : 26-30

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Occurrence of ochratoxin A (OTA) in wines: influence of the type of wine and its geographical origin

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Food Additives and Contaminants, Vol. 17, Iss. 9, 2000-09 ,pp. : 793-798

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