The phenomena of quality in the smoke curing process
D. J. Tilgner
p. 1629 [full text - pdf 951 kB]
Physical and chemical processes involved in the production and application of smoke
J. Rusz and K. B. M. Miler
p. 1639 [full text - pdf 1465 kB]
Analysis of smoke and smoked foods
R. Hamm
p. 1655 [full text - pdf 1107 kB]
Contribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foods
N. Barylko-Pikielna
p. 1667 [full text - pdf 138 kB]
Some facts and legislation concerning polycyclic aromatic hydrocarbons in smoked foods
E. A. Walker
p. 1673 [full text - pdf 1193 kB]
Novel concepts in technology and design of machinery for production and application of smoke in the food industry
C. M. Hollenbeck
p. 1687 [full text - pdf 1355 kB]
Third International IUPAC Symposium on Mycotoxins in Foodstuffs, Paris, France, 16-18 September 1976
Food mycotoxins survey and monitoring programs
A. D. Campbell
p. 1703 [full text - pdf 176 kB]
Sampling granular foodstuffs for aflatoxin
T. B. Whitaker
p. 1709 [full text - pdf 210 kB]
Mycotoxin tolerances in foodstuffs
P. Krogh
p. 1719 [full text - pdf 63 kB]
Metabolism of aflatoxin and other mycotoxins in relation to their toxicity and the accumulation of residues in animal tissues
D. S. P. Patterson
p. 1723 [full text - pdf 512 kB]
Mode d'action des mycotoxines
Y. Moule
p. 1733 [full text - pdf 147 kB]
Mode of action of trichothecenes
Y. Ueno
p. 1737 [full text - pdf 224 kB]
Mode of action and human health aspects of aflatoxin carcinogenesis
W. H. Butler and G. E. Neal
p. 1747 [full text - pdf 184 kB]
Short-term tests and mycotoxins
C. Malaveille and H. Bartsch
p. 1753 [full text - pdf 450 kB]
Review of prevention, elimination, and detoxification of aflatoxins
L. A. Goldblatt and F. G. Dollear
p. 1759 [full text - pdf 221 kB]
The mycotoxins and human health hazards
C. A. Linsell
p. 1765 [full text - pdf 244 kB]
Some new mycotoxins
P. S. Steyn
p. 1771 [full text - pdf 306 kB]
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