Principles of Mycotoxins Formation in Grain and Feeds under Natural Conditions

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dc.contributor.authorUnited Nations Environment Programme
dc.contributor.authorFood and Agriculture Organization of the United Nations
dc.contributor.organizationEconomy Division
dc.contributor.otherLvova, L. S.
dc.date.accessioned2019-04-24T16:58:43Z
dc.date.available2019-04-24T16:58:43Z
dc.date.issued1984
dc.descriptionThe development of toxicogenic fungi and the formation of mycotoxins on vegetable products under natural conditions is governed by a number of external and internal factors. These may be subdivided into three groups: physical, chemical and biological. Jarvis B. (1971) has summarized these factors in relation to aflatoxins; however, the same factors also determine the biosynthesis of most known mycotoxins.en
dc.formatText
dc.identifier.urihttps://wedocs.unep.org/handle/20.500.11822/28093
dc.languageEnglish
dc.page.number28 p.
dc.publisherCentre of International Projects, GKNT
dc.rights.accessLevelPublic
dc.subjecttoxic substance
dc.subjectfood contamination
dc.subjectvegetable
dc.subjectfungi
dc.subjectchemical
dc.subjectfood production
dc.subjectgrain
dc.subjectfeedstock
dc.titlePrinciples of Mycotoxins Formation in Grain and Feeds under Natural Conditionsen
dc.typeCommunication or other resource

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