Related content

Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life

By Zajdenwerg Camile   Branco Gabriel   Alamed Jean   Decker Eric   Castro Inar  

European Food Research and Technology A, Vol. 233, Iss. 1, 2011-07 ,pp. : 109-116

Springer Publishing Company

Access to resources Recommend Favorite

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

By Rosnes Jan  

Food and Bioprocess Technology, Vol. 4, Iss. 6, 2011-08 ,pp. : 833-848

Springer Publishing Company

Access to resources Recommend Favorite

A Survey of the Bacteriological Quality of Preroasted Peanut, Almond, Cashew, Hazelnut, and Brazil Nut Kernels Received into Three Australian Nut-Processing Facilities over a Period of 3 Years

By Eglezos Sofroni   Huang Bixing   Stuttard Ed  

Journal of Food Protection, Vol. 71, Iss. 2, 2008-02 ,pp. : 402-404

International Association for Food Protection

Access to resources Recommend Favorite

Aflatoxin evaluation in ready-to-eat brazil nuts using reversed-phase liquid chromatography and post-column derivatisation

By          

Food Additives & Contaminants: Part A, Vol. 31, Iss. 5, 2014-05 ,pp. : 917-923

Taylor & Francis Ltd

Access to resources Recommend Favorite

Determination of aflatoxin B 1 in tiger nut-based soft drinks

By Arranz I.  

Food Additives and Contaminants, Vol. 23, Iss. 3, 2006-03 ,pp. : 305-308

Taylor & Francis Ltd

Access to resources Recommend Favorite