Introduction to Toxicology and Food. [elektronicky zdroj]

Autor: Altug, Tomris

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FLAVOR CHARACTERIZATION OF THREE MANDARIN CULTIVARS (SATSUMA, BODRUM, CLEMANTINE) BY USING GC/MS AND FLAVOR PROFILE ANALYSIS TECHNIQUES.

Autor: Elmaci, Yesim¹, Altug, Tomris¹ tomris@food.ege.edu.tr

Publikováno v: Journal of Food Quality. Apr2005, Vol. 28 Issue 2, p163-170. 8p. 4 Diagrams, 2 Charts.

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Degradation of Aflatoxin B 1 in Dried Figs by Sodium Bisulfite With or Without Heat, Ultraviolet Energy or Hydrogen Peroxide.

Autor: Altugˇ T; Department of Food Science and the Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706., Yousef AE; Department of Food Science and the Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706., Marth EH; Department of Food Science and the Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.

Publikováno v: Journal of food protection [J Food Prot] 1990 Jul; Vol. 53 (7), pp. 581-582.