The technology of probiotics

By Saxelin M.   Grenov B.   Svensson U.   Fonden R.   Reniero R.   Mattila-Sandholm T.  

Trends in Food Science and Technology, Vol. 10, Iss. 12, 1999-12 ,pp. : 387-392

Elsevier

Access to resources Recommend Favorite

Patulin in apple-based foods: occurrence and safety evaluation

By Beretta Barbara   Gaiaschi Antonella   Galli Corrado L.   Restani Patrizia  

Food Additives and Contaminants, Vol. 17, Iss. 5, 2000-05 ,pp. : 399-406

Taylor & Francis Ltd

Access to resources Recommend Favorite

Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven

By Gundavarapu Srikanth   Hung Yen-Con   Brackett Robert E.   Mallikarjunan P.  

Journal of Food Protection, Vol. 58, Iss. 7, 1995-07 ,pp. : 742-747

International Association for Food Protection

Access to resources Recommend Favorite

Ochratoxin A in cereal-based baby foods: occurrence and safety evaluation

By Beretta B.   De Domenico R.   Gaiaschi A.   Ballabio C.   Galli C. L.   Gigliotti C.   Restani P.  

Food Additives and Contaminants, Vol. 19, Iss. 1, 2002-01 ,pp. : 70-75

Taylor & Francis Ltd

Access to resources Recommend Favorite

An integrated in vivo and in vitro strategy to improve food safety evaluation

By Schilter B.   Holzhauser D.   Cavin C.   Huggett A.C.  

Trends in Food Science and Technology, Vol. 7, Iss. 10, 1996-10 ,pp. : 327-332

Elsevier

Access to resources Recommend Favorite