Milling and bread baking techniques significantly affect the mycotoxin (deoxynivalenol and nivalenol) level in bread /
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| Main Authors: | , , , |
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| Format: | Book Chapter |
| Jezik: | English |
| Teme: | |
| Sorodne knjige/članki: | Vsebovano v:
Tehnologija, inovacije, prehrana, zdravi potrošniki |
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| LEADER | 00915naa a2200205 ib4500 | ||
|---|---|---|---|
| 001 | 2570796 | ||
| 003 | SI-MaCOB | ||
| 005 | 20071011000000.0 | ||
| 008 | 071011s2007 xv |||||||||||||| ||eng c | ||
| 040 | |a FKMB |b slv |c SI-MaIIZ |e ppiak | ||
| 080 | |a 663 | ||
| 245 | 1 | 0 | |a Milling and bread baking techniques significantly affect the mycotoxin (deoxynivalenol and nivalenol) level in bread / |c Mario Lešnik ... [et al.]. |
| 300 | |a Str. 62. | ||
| 500 | |a Sodelavci: A. Cencič, S. Vajs and A. Simončič. | ||
| 653 | 0 | |a mycotoxin |a deoxynivalenol |a milking |a baking |a wheat |a bread | |
| 700 | 1 | 2 | |a Lešnik, Mario. |4 aut |
| 700 | 1 | 2 | |a Cencič, Avrelija. |4 aut |
| 700 | 1 | 2 | |a Vajs, Stanislav. |4 aut |
| 700 | 1 | 2 | |a Simončič, Andrej. |4 aut |
| 773 | 0 | |a Slovenski kongres o hrani in prehrani (3 : 2007 : Radenci) |t Tehnologija, inovacije, prehrana, zdravi potrošniki |d Ljubljana : Slovenian Nutrition Society, 2007 |w 234939904 |z 9789619057124 |g Str. 62 | |