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Effect of boiling, frying, and baking on recovery of aflatoxin from naturally contaminated corn grits or cornmeal

Stoloff, L.

Effect of boiling, frying, and baking on recovery of aflatoxin from naturally contaminated corn grits or cornmeal - 1981 - Printed

8 ref

English

ISSN: 0004-5756

Subjects--Topical Terms:
Cereal and bakery products general
Food microbiology and toxicology
Food technology
Maize
Toxic and harmful substances
Zea mays

Dewey Class. No.: 82-750597

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Knowledge Center Catalog

Effect of boiling, frying, and baking on recovery of aflatoxin from naturally contaminated corn grits or cornmeal

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Effect of boiling, frying, and baking on recovery of aflatoxin from naturally contaminated corn grits or cornmeal

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org