Dioxinas y contaminacion alimentaria

TAVERNA, Maria F.
[Buenos Aires]; s.n; jul. 1998. 9 p. il. (63427).
Tesis en Español | BINACIS | ID: bin-63427

Documentos relacionados

  1. National Institute of Nutrition: 100 years of empowering the nation through nutrition.
  2. [Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10℃].
  3. [Rapid confirmation method of food poisoning caused by Bacillus cereus cereulide in rice and flour products].
  4. Deaths from work-related illnesses are increasing.
  5. Why we need a European focus on foodborne parasites.
  6. Cold plasma application to fresh green leafy vegetables: Impact on microbiology and product quality.
  7. Cutaneous infection due to Bacillus cereus: a case report.
  8. [Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan].
  9. Recent Advances and Applications of Rapid Microbial Assessment from a Food Safety Perspective.
  10. [Tetrodotoxin Intoxications in Nagasaki, Japan: Symptoms of Patients, Tetrodotoxin Levels in Leftover Food and Clinical Urine and Serum Samples].