Principles of Mycotoxins Formation in Grain and Feeds under Natural Conditions - International Training Course: Training Activities on Food Contamination Control and Monitoring with Special Reference to Mycotoxins

United Nations Environment Programme ; Food and Agriculture Organization of the United Nations (1984)

The 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.

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