Source: Food Additives and Contaminants. Unidade: FCF
Subjects: ADITIVOS ALIMENTARES, ANÁLISE DE ALIMENTOS, AFLATOXINAS
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ABNT
MIDIO, Antonio Flávio e CAMPOS, Renata Rodrigues e SABINO, Myrna. Occurrence of aflatoxins `B IND. 1´, `B IND. 2´, `G IND. 1´and `G IND. 2´ in cooked food components of whole meals marketed in fast food outlets of the city of São Paulo, SP, Brasil. Food Additives and Contaminants, v. 18, n. 5, p. 445-448, 2001Tradução . . Acesso em: 19 out. 2024.APA
Midio, A. F., Campos, R. R., & Sabino, M. (2001). Occurrence of aflatoxins `B IND. 1´, `B IND. 2´, `G IND. 1´and `G IND. 2´ in cooked food components of whole meals marketed in fast food outlets of the city of São Paulo, SP, Brasil. Food Additives and Contaminants, 18( 5), 445-448.NLM
Midio AF, Campos RR, Sabino M. Occurrence of aflatoxins `B IND. 1´, `B IND. 2´, `G IND. 1´and `G IND. 2´ in cooked food components of whole meals marketed in fast food outlets of the city of São Paulo, SP, Brasil. Food Additives and Contaminants. 2001 ; 18( 5): 445-448.[citado 2024 out. 19 ]Vancouver
Midio AF, Campos RR, Sabino M. Occurrence of aflatoxins `B IND. 1´, `B IND. 2´, `G IND. 1´and `G IND. 2´ in cooked food components of whole meals marketed in fast food outlets of the city of São Paulo, SP, Brasil. Food Additives and Contaminants. 2001 ; 18( 5): 445-448.[citado 2024 out. 19 ]
