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	1.	Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans. [electronic resource] by Nehad, E A Farag, M M Kawther, M S Abdel-Samed, A K M Naguib, K Producer: 20051129 In: Food additives and contaminants vol. 22 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Evaluation of methods used to determine ochratoxin A in coffee beans. [electronic resource] by Ahmed, N E Farag, M M Soliman, K M Abdel-Samed, A K M Naguib, Kh M Producer: 20080115 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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