EFFECTS OF FIRE FUMES ON ALMOND SAFETY AND QUALITY
A fire originated and burnt two cold chambers; the present study focused on almonds stored in adjacent chambers (4, 5, 6 and 13) and evaluated both their food safety and quality. Testing for polycyclic aromatic hydrocarbons, polychlorinated dibenzo-p-dioxins and dibenzofurans was carried out in affe...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2011-08-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2011/09/JMBFS_0003_Carbonell-Barrachina-et-al.-2011.pdf |