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The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification

J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania), Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc,
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Csapó, J.
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Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania), Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc,
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Albert, Cs.
 and 
P. Sipos

P. Sipos

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Sipos, P.
  
Nov 05, 2020
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Published Online: Nov 05, 2020
Page range: 99 - 117
DOI: https://doi.org/10.2478/ausal-2020-0006
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© 2020 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Csapó, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen
Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania), Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc
Albert, Cs.
Sapientia Hungarian University of Transylvania (Cluj-Napoca, Romania), Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food ScienceMiercurea Ciuc
Sipos, P.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen
Language:
English
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Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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