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Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation

Ana-Marija Domijan1, Jelka Pleadin, Branka Mihaljević

  • 1a Faculty of Pharmacy and Biochemistry , University of Zagreb , Zagreb , Croatia.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|May 12, 2015
PubMed

Keywords:
ELISAdry-cured meat productsgamma-irradiationochratoxin Areduction

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