Manuals of Food Quality Control: Training in Mycotoxins Analysis
Food & Agriculture Org., 1990 - Food adulteration and inspection - 113 pages
Organizational aspects of training courses. Mycotoxins: significance and analysis. Laboratory procedures. Thin layer chromatography laboratory techniques. Thin layer chromatographic methods for the determination of aflatoxin in foods and animal feeds. Enzyme-linked immunosorbent assay for the determination of aflatoxin in foods and animal feeds.
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acetonitrile adsorbent aflatoxin B1 amounts of aflatoxin analytical antibody antigen applied benzene benzene and acetonitrile blue fluorescent spot certified reference materials characteristics chemical chloroform colour components concentration confirmatory test containing course leader determination of aflatoxin determination of mycotoxins Develop the plate developing countries developing solvent dilution dimensional TLC Egmond ELISA enzyme Enzyme Immuno Assay enzyme-labelled extract spot feeding fjg/kg flask fluorescence foodstuffs glass hemiacetal HPLC intensity of fluorescence laboratory limit of detection measured methanol methods of analysis microtitre plate MILLILITRE mixture of benzene Mixture of chloroform mycotoxin research mycotoxins obtained ochratoxin Patulin peanuts pipettes possible precision procedures quantitative Radio Immuno Assay reagent Rf-values sample extract separation silica gel solvent limit line specific spotting pattern sprayed standard solution sterigmatocystin substrate techniques test portion thin layer chromatography TLC plate tolerance toxic toxin trichothecenes trifluoroacetic acid two-dimensional TLC unsaturated tank UV light ygAg zearalenone