| dc.contributor | Economy Division | en_US |
| dc.contributor.author | United Nations Environment Programme | en_US |
| dc.contributor.author | Food and Agriculture Organization of the United Nations | en_US |
| dc.contributor.other | Lvova, L. S. | en_US |
| dc.coverage.spatial | Global | en_US |
| dc.date.accessioned | 2019-04-24T16:58:43Z | |
| dc.date.available | 2019-04-24T16:58:43Z | |
| dc.date.issued | 1984 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11822/28093 | |
| dc.description | 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. | en_US |
| dc.format | Text | en_US |
| dc.language | English | en_US |
| dc.publisher | Centre of International Projects, GKNT | en_US |
| dc.rights | Public | en_US |
| dc.subject | TOXIC SUBSTANCES | en_US |
| dc.subject | FOOD CONTAMINATION | en_US |
| dc.subject | VEGETABLES | en_US |
| dc.subject | FUNGI | en_US |
| dc.subject | CHEMICALS | en_US |
| dc.subject | FOOD PRODUCTION | en_US |
| dc.subject | GRAINS | en_US |
| dc.subject | FEEDSTOCKS | en_US |
| dc.title | 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 | en_US |
| dc.type | Reports and Books | en_US |
| wd.identifier.sdg | SDG 3 - Good Health and Well-being | en_US |
| wd.tags | Agriculture | en_US |
| wd.topics | Chemicals & waste | en_US |
| wd.identifier.pagesnumber | 28 p. | en_US |
