The fate of ochratoxin A during malting and brewing

Food Additives and Contaminants

Volumn 13, Issue SUPPL., 1996, Pages 23-24

  Baxter, E D ^a  

^a BRF International   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

MYCOTOXIN; OCHRATOXIN;

BARLEY; BEER; CLIMATE; CONFERENCE PAPER; FERMENTATION; FOOD CONTAMINATION; FOOD PROCESSING; FOOD STORAGE; IMMUNOAFFINITY CHROMATOGRAPHY; MOISTURE; PRIORITY JOURNAL;

BEER; DRUG STABILITY; FOOD CONTAMINATION; GERMINATION; HORDEUM; MYCOTOXINS; OCHRATOXINS;

EID: 0030448362     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (5)

1. 1 and ochratoxin A in Brewing. Applied Microbiology, 29, 313-315.
2. GJERTSEN, P., MYKEN, F., KROGH, P., and HALD, B., 1973, Malting and brewing experiments with ochratoxin and citrinin. Proceedings of the 14th Congress of the European Brewery Convention, Salzburg (Amsterdam: Elsevier), pp. 373-380.
3. MINISTRY OF AGRICULTURE, FISHERIES AND FOOD, 1987, Mycotoxins, Food Surveillance Paper No. 18 (London: HMSO).
4. MINISTRY OF AGRICULTURE, FISHERIES AND FOOD, 1993, Mycotoxins: Third Report, Food Surveillance Paper No. 36 (London: HMSO).
5. 2. Food Additives and Contaminants, 12, 31-40.