Fate of aflatoxin B1 during the cooking of Korean Polished rice

Journal of Food Protection

Volumn 68, Issue 7, 2005, Pages 1431-1434

  Je, Won Park ^a,c   Lee, Chan ^b   Kim, Young Bae ^a  

^a Korea University   (South Korea)

^b Chung Ang University   (South Korea)

^c FOOD RESEARCH DIVISION   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA TYPHIMURIUM;

AFLATOXIN B1;

ARTICLE; CHEMISTRY; COOKING; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; KOREA; METHODOLOGY; RICE; RISK ASSESSMENT; SAFETY;

AFLATOXIN B1; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; COOKERY; FOOD CONTAMINATION; HUMANS; KOREA; ORYZA SATIVA; RISK ASSESSMENT;

EID: 21844451131     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028x-68.7.1431     Document Type: Article

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