Occurrence of mycotoxins in talkan: a cereal-based food traditional for Turkic population

• Autorzy: Tattibayeva D. , Nebot C. , Miranda J.M. , Abuova A.B. , Kizatova M.Z. , Vazquez B. , Cepeda A. , Franco C.M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2018
• Tom: 21
• Numer: 2
• Opis fizyczny: p.333-341,fig.,ref.

Twórcy

autor

Tattibayeva D.

• Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Veterinary Medicine, University of Santiago de Compostela, 27002 Lugo, Spain

autor

Nebot C.

• Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Veterinary Medicine, University of Santiago de Compostela, 27002 Lugo, Spain

autor

Miranda J.M.

• Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Veterinary Medicine, University of Santiago de Compostela, 27002 Lugo, Spain

autor

Abuova A.B.

• Department of Food Processing Technology, Zhangir Khan West Kazakhstan Agrarian Technical University, Zhangir Khan street, 51, Uralsk, 090009, Republic of Kazakhstan

autor

Kizatova M.Z.

• Department of Technology of Bakeries and Processing Industries, Almaty Technological University, Tole by street, 100, Almaty, 050012, Republic of Kazakhstan

autor

Vazquez B.

autor

Cepeda A.

• Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Veterinary Medicine, University of Santiago de Compostela, 27002 Lugo, Spain

autor

Franco C.M.

• Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Veterinary Medicine, University of Santiago de Compostela, 27002 Lugo, Spain

Identyfikatory

DOI

10.24425/122602