| 000 | 01723 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250516030216.0 | ||
| 264 | 0 | _c20110912 | |
| 008 | 201109s 0 0 eng d | ||
| 022 | _a1944-0057 | ||
| 024 | 7 |
_a10.1080/19440049.2011.555846 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDe Girolamo, A | |
| 245 | 0 | 0 |
_aComparison of methods and optimisation of the analysis of fumonisins B₁ and B₂ in masa flour, an alkaline cooked corn product. _h[electronic resource] |
| 260 |
_bFood additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment _cMay 2011 |
||
| 300 |
_a667-75 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Validation Study | ||
| 650 | 0 | 4 | _aAnalytic Sample Preparation Methods |
| 650 | 0 | 4 |
_aCarcinogens _xanalysis |
| 650 | 0 | 4 | _aChromatography, High Pressure Liquid |
| 650 | 0 | 4 |
_aEdible Grain _xchemistry |
| 650 | 0 | 4 | _aEurope |
| 650 | 0 | 4 | _aEuropean Union |
| 650 | 0 | 4 |
_aFast Foods _xanalysis |
| 650 | 0 | 4 | _aFood Contamination |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood Inspection _xmethods |
| 650 | 0 | 4 |
_aFumonisins _xanalysis |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aLegislation, Food |
| 650 | 0 | 4 | _aLimit of Detection |
| 650 | 0 | 4 | _aReproducibility of Results |
| 650 | 0 | 4 |
_aSeeds _xchemistry |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime |
| 650 | 0 | 4 |
_aZea mays _xchemistry |
| 700 | 1 | _aPascale, M | |
| 700 | 1 | _aVisconti, A | |
| 773 | 0 |
_tFood additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment _gvol. 28 _gno. 5 _gp. 667-75 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/19440049.2011.555846 _zAvailable from publisher's website |
| 999 |
_c20671706 _d20671706 |
||