Related content

Effect of Water Activity and Temperature on Mycelial Growth and Ochratoxin A Production by Isolates of Aspergillus ochraceus on Irradiated Green Coffee Beans

By Pardo E.   Marín S.   Ramos A.J.   Sanchis V.  

Journal of Food Protection, Vol. 68, Iss. 1, 2005-01 ,pp. : 133-138

International Association for Food Protection

Access to resources Recommend Favorite

Effects of High Temperature and Relative Humidity on Mold Content and Quality of Stored Popcorn

By Katta Sarath K.   Bullerman Lloyd B.  

Journal of Food Protection, Vol. 58, Iss. 9, 1995-09 ,pp. : 1018-1022

International Association for Food Protection

Access to resources Recommend Favorite

Design of a sampling plan to detect ochratoxin A in green coffee

By Vargas E. A.  

Food Additives and Contaminants, Vol. 23, Iss. 1, 2006-01 ,pp. : 62-72

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Temperature and Relative Humidity on Drying Kinetics of Fresh Japanese Noodle (Udon)

By Inazu T.   Iwasaki K-i.   Furuta T.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 8, 2002-12 ,pp. : 649-655

Academic Press

Access to resources Recommend Favorite

Effect of the frequency of the mixing of coffee cherries put out for drying on the kinetics of drying and the relationship to ochratoxin A production

By Kouadio A. I.  

Food Additives and Contaminants, Vol. 23, Iss. 3, 2006-03 ,pp. : 295-304

Taylor & Francis Ltd

Access to resources Recommend Favorite