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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

dc.contributorEconomy Divisionen_US
dc.contributor.authorUnited Nations Environment Programmeen_US
dc.contributor.authorFood and Agriculture Organization of the United Nationsen_US
dc.contributor.otherLvova, L. S.en_US
dc.coverage.spatialGlobalen_US
dc.date.accessioned2019-04-24T16:58:43Z
dc.date.available2019-04-24T16:58:43Z
dc.date.issued1984
dc.identifier.urihttps://wedocs.unep.org/20.500.11822/28093
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_US
dc.formatTexten_US
dc.languageEnglishen_US
dc.publisherCentre of International Projects, GKNTen_US
dc.rightsPublicen_US
dc.subjecttoxic substanceen_US
dc.subjectfood contaminationen_US
dc.subjectvegetableen_US
dc.subjectfungien_US
dc.subjectchemicalen_US
dc.subjectfood productionen_US
dc.subjectgrainen_US
dc.subjectfeedstocken_US
dc.titlePrinciples 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 Mycotoxinsen_US
dc.typeReports, Books and Bookletsen_US


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