An Update on Ochratoxigenic Fungi and Ochratox<strong>in</strong> A <strong>in</strong> Coffee 201 Leoni, L. A. B., Valente Soares, L. M., and Oliveira, P. L. C., 2000, Ochratox<strong>in</strong> A <strong>in</strong> Brazilian roasted and <strong>in</strong>stant coffees, <strong>Food</strong> Addit. Contam. 17:867-870. Levi, C. P., Trenk, H. L. and Mohr, H. K., 1974, Study of the occurrence of ochratox<strong>in</strong> A <strong>in</strong> green coffee beans, J. Assoc. Off. Anal. Chem. 57:866-870. Lombaert, G. A., Pellaers, P., Chettiar, M., Lavalce, D., Scott, P. M., and Lau, B. P. Y., 2002, Survey of Canadian retail coffees for ochratox<strong>in</strong> A, <strong>Food</strong> Addit. Contam. 19:869-877. MAFF (M<strong>in</strong>istry of Agriculture, Fisheries and <strong>Food</strong>), 1996, Surveillance of ochratox<strong>in</strong> A <strong>in</strong> green (unroasted) coffee beans, <strong>Food</strong> Surveillance Information Sheet 80. Mantle, P. G., 2000, Uptake of radiolabelled ochratox<strong>in</strong> A from soil by coffee plants, Phytochemistry 53:377-378 Mart<strong>in</strong>s, M. L., Mart<strong>in</strong>s, H. M., and Gimeno, A., 2003, Incidence of microflora and of ochratox<strong>in</strong> A <strong>in</strong> green coffee benas (Coffee arabica), <strong>Food</strong> Addit. Contam. 20:1127-1131. Micco, C., Grossi, M., Miraglia, M., and Brera, C., 1989, A study of the contam<strong>in</strong>ation by ochratox<strong>in</strong> A of green and roasted coffee beans, <strong>Food</strong> Addit. Contam. 6:333-339. Nakajima, M., Tsubouchi, H., Miyabe, M., and Ueno, Y., 1997, Survey of aflatox<strong>in</strong> B 1 and ochratox<strong>in</strong> A <strong>in</strong> commercial green coffee beans by high-performance liquid chromatography l<strong>in</strong>ked with immunoaff<strong>in</strong>ity chromatography, <strong>Food</strong> Agric. Immunol. 9:77-83. Otteneder, H. and Majerus, P., 2001, Ochratox<strong>in</strong> A (OTA) <strong>in</strong> coffee: nation wide evaluation of data collected by German food control 1995-1999, <strong>Food</strong> Addit. Contam. 18:431-435. Palacios-Cabrera, H., Taniwaki, M. H., Menezes, H. C., and Iamanaka, B. T., 2004, The production of ochratox<strong>in</strong> A by Aspergillus ochraceus <strong>in</strong> raw coffee at different equilibrium relative humidity and under alternat<strong>in</strong>g temperatures, <strong>Food</strong> Control 15:531-535. Pardo, E., Mar<strong>in</strong>, S., Ramos, A. J. and Sanchis, V., 2004, Occurrence of ochratoxigenic fungi and ochratox<strong>in</strong> A <strong>in</strong> green coffee from different orig<strong>in</strong>s, <strong>Food</strong> Sci. Tech. Int. 10:45-49. Patel, S., Hazel, C. M., W<strong>in</strong>terton, A. G. M., and Gleadle, A. E., 1997, Survey of ochratox<strong>in</strong> A <strong>in</strong> UK retail coffees. <strong>Food</strong> Addit. Contam. 14:217-222. Pitt, J. I., and Hock<strong>in</strong>g, A. D., 1997, Fungi and <strong>Food</strong> Spoilage, 2nd edition, Blackie Academic and Professional, London. Pittet, A., Tornare, D., Huggett, A., and Viani, R., 1996, Liquid chromatographic determ<strong>in</strong>ation of ochratox<strong>in</strong> A <strong>in</strong> pure and adulterated soluble coffee us<strong>in</strong>g an immunoaff<strong>in</strong>ity column cleanup procedure, J. Agric. <strong>Food</strong> Chem. 44:3564-3569. Prado, G., Oliveira, M. S., Abrantes, F. M. Santos, L. G., Veloso, T., and Barroso, R. E. S., 2000, Incidência de ocratox<strong>in</strong>a A em café torrado e moído e café solúvel consumido na cidade de Belo Horizonte, MG, Ciência e Tecnologia de Alimentos 20:192-196. Romani, S., Sacchetti, G., Chaves López, C., P<strong>in</strong>navaia, G. G., and Dalla Rosa, M., 2000, Screen<strong>in</strong>g on the occurrence of ochratox<strong>in</strong> A <strong>in</strong> green coffee beans of different orig<strong>in</strong>s and types, J. Agric. <strong>Food</strong> Chem. 48: 3616-3619. Studer-Rohr, I., Dietrich, D.R., Schlatter, J., and Schlatter, C., 1995, The occurrence of ochratox<strong>in</strong> A <strong>in</strong> coffee, <strong>Food</strong> Chem. Toxicol. 33:341-355. Suárez-Quiroz, M., González-Rios, O., Barel, M., Guyot, B., Schorr-Gal<strong>in</strong>do, S. and Guiraud, J. P., 2004, Study of ochratox<strong>in</strong> A produc<strong>in</strong>g stra<strong>in</strong>s <strong>in</strong> coffee process<strong>in</strong>g, Int. J. <strong>Food</strong> Sci. Technol. 39:501-507.
202 Marta H. Taniwaki Taniwaki, M. H., Pitt, J. I., Teixeira, A. A., and Iamanaka, B. T., 2003, The source of ochratox<strong>in</strong> A <strong>in</strong> Brazilian coffee and its formation <strong>in</strong> relation to process<strong>in</strong>g methods, Int. J. <strong>Food</strong> Microbiol. 82:173-179. Téren, J., Palágyi, A. and Varga, J., 1997, Isolation of ochratox<strong>in</strong> produc<strong>in</strong>g aspergilli from green coffee beans of different orig<strong>in</strong>, Cereal Res., 25:303-304. Trucksess, M. W., Giler, J., Young, K., White, K. D., and Page, S. W., 1999, Determ<strong>in</strong>ation and survey of ochratox<strong>in</strong> A <strong>in</strong> wheat, barley and coffee-1997, J. AOAC. Int., 82:85-89. Tsubouchi, H., Terada, H., Yamamoto, K., Hisada, K., and Sakabe, Y., 1988, Ochratox<strong>in</strong> A found <strong>in</strong> commercial roast coffee, J. Agric. <strong>Food</strong> Chem. 36:540-542. Urbano, G. R., Freitas Leitão, M. F., Vicent<strong>in</strong>i, M. C. and Taniwaki, M. H., 2001a, Prelim<strong>in</strong>ary studies on the destruction of ochratox<strong>in</strong> A <strong>in</strong> coffee dur<strong>in</strong>g roast<strong>in</strong>g, Proc. 19th ASIC Coffee Conf., Trieste, Italy, 14-18 May, 2001. Urbano, G.R., Taniwaki, M. H., Leitão, M. F. and Vicent<strong>in</strong>i, M. C. 2001b, Occurrence of ochratox<strong>in</strong> A produc<strong>in</strong>g fungi <strong>in</strong> raw Brazilian coffee, J. <strong>Food</strong> Prot. 64:1226-1230. Van der Stegen, G., Jorissen, U., Pittet, A., Saccon, M., Ste<strong>in</strong>er, W., V<strong>in</strong>cenzi, M., W<strong>in</strong>kler, M., Zapp, J., and Schlatter, C., 1997, Screen<strong>in</strong>g of European coffee f<strong>in</strong>al products for occurrence of ochratox<strong>in</strong> A (OTA), <strong>Food</strong> Addit. Contam. 14:211-216. Wolff, J., 2000, Forschungsbericht: Belastung des Verbrauchers und der Lebensmittel mit Ochratox<strong>in</strong> A, study funded by German Federal M<strong>in</strong>istry of Health (BMG vom 03.02.2000. Gesch.Z. 415-6080-1/54).
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Advances in Food Mycology
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Advances in Food Mycology Edited by
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FOREWORD This book represents the P
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CONTENTS Foreword .................
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Contents ix Mycobiota, mycotoxigeni
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CONTRIBUTORS M. Lourdes Abarca, Dep
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Contributors xiii Dilek Heperkan, I
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Section 1. Understanding the fungi
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4 Jens C. Frisvad et al. Furthermor
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6 Jens C. Frisvad et al. Table 1. M
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8 Jens C. Frisvad et al. Major sour
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10 Jens C. Frisvad et al. Major sou
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12 Jens C. Frisvad et al. 3.4. Cycl
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14 Jens C. Frisvad et al. and poult
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16 Jens C. Frisvad et al. 3.9. Zear
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18 Jens C. Frisvad et al. 4.5. Myco
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20 Jens C. Frisvad et al. 4.9. Peni
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22 Jens C. Frisvad et al. Major sou
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24 Jens C. Frisvad et al. only occu
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26 Jens C. Frisvad et al. 1977, Myc
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28 Jens C. Frisvad et al. Kamyar, M
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30 Jens C. Frisvad et al. Pitt, J.
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RECOMMENDATIONS CONCERNING THE CHRO
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Recommendations Concerning the Chro
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Recommendations Concerning the Chro
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Recommendations Concerning the Chro
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Recommendations Concerning the Chro
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Recommendations Concerning the Chro
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Recommendations Concerning the Chro
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Section 2. Media and method develop
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50 M. H. Taniwaki et al. the counti
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52 M. H. Taniwaki et al. Table 1. O
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54 M. H. Taniwaki et al. 60 column
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56 M. H. Taniwaki et al. 3.2. Growt
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58 M. H. Taniwaki et al. 3.4. Estim
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60 M. H. Taniwaki et al. lowest; ab
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62 M. H. Taniwaki et al. 4. DISCUSS
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64 M. H. Taniwaki et al. viable cou
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66 M. H. Taniwaki et al. Brancato,
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EVALUATION OF MOLECULAR METHODS FOR
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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STANDARDIZATION OF METHODS FOR DETE
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Standardization of Methods for Dete
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Standardization of Methods for Dete
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ECOPHYSIOLOGY OF FUMONISIN PRODUCER
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Ecophysiology of Fumonisin Producer
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Ecophysiology of Fumonisin Producer
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Ecophysiology of Fumonisin Producer
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ECOPHYSIOLOGY OF FUSARIUM CULMORUM
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Ecophysiology of Fusarium culmorum
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Ecophysiology of Fusarium culmorum
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Ecophysiology of Fusarium culmorum
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Ecophysiology of Fusarium culmorum
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Ecophysiology of Fusarium culmorum
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Ecophysiology of Fusarium culmorum
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FOOD-BORNE FUNGI IN FRUIT AND CEREA
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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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- Page 182 and 183: 174 Marta Bau et al. sporadically i
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- Page 196 and 197: AN UPDATE ON OCHRATOXIGENIC FUNGI A
- Page 198 and 199: An Update on Ochratoxigenic Fungi a
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- Page 210 and 211: MYCOBIOTA, MYCOTOXIGENIC FUNGI, AND
- Page 212 and 213: Mycobiota and Citrinin in Black Oli
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- Page 218 and 219: BYSSOCHLAMYS: SIGNIFICANCE OF HEAT
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- Page 244 and 245: INACTIVATION OF FRUIT SPOILAGE YEAS
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- Page 252 and 253: ACTIVATION OF ASCOSPORES BY NOVEL F
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Activation of Ascospores by Novel F
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Activation of Ascospores by Novel F
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Activation of Ascospores by Novel F
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Activation of Ascospores by Novel F
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MIXTURES OF NATURAL AND SYNTHETIC A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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PROBABILISTIC MODELLING OF ASPERGIL
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
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Antifungal Activity of Sourdough Br
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Antifungal Activity of Sourdough Br
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Antifungal Activity of Sourdough Br
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Antifungal Activity of Sourdough Br
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PREVENTION OF OCHRATOXIN A IN CEREA
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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Prevention of Ochratoxin A in Cerea
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RECOMMENDED METHODS FOR FOOD MYCOLO
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Recommended Methods for Food Mycolo
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Recommended Methods for Food Mycolo
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APPENDIX 1 - MEDIA All media are st
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Appendix 1 - Media 351 CYA (1): Cza
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Appendix 1 - Media 353 note that th
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Appendix 1 - Media 355 PCA: Potato
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Appendix 1 - Media 357 Pitt, J. I.,
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Appendix 2 - International Commissi
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362 Index Antifungal agents (Contin
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364 Index Cellulase, from F. culmor
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366 Index Fusarenon X, 15 Fusarin C
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368 Index Mycophenolic acid, 18, 21
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370 Index Phaffia, 74 Phoma tenuazo