Processing complementary foods to reduce mycotoxins in a medium scale Tanzanian mill: A hazard analysis critical control point (HACCP) approach.

Ngure FM, Makule E, Mgongo W, Phillips E, Kassim N, Stoltzfus R, Nelson R

DOI: 10.1016/j.foodcont.2024.110463
Published: 2024 Aug
Container: Food control
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodcont.2024.110463,
  title = {Processing complementary foods to reduce mycotoxins in a medium scale Tanzanian mill: A hazard analysis critical control point (HACCP) approach.},
  author = {Ngure FM and Makule E and Mgongo W and Phillips E and Kassim N and Stoltzfus R and Nelson R},
  year = {2024},
  journal = {Food control},
  doi = {10.1016/j.foodcont.2024.110463},
  url = {https://doi.org/10.1016/j.foodcont.2024.110463}
}

RIS

TY  - JOUR
TI  - Processing complementary foods to reduce mycotoxins in a medium scale Tanzanian mill: A hazard analysis critical control point (HACCP) approach.
AU  - Ngure FM
AU  - Makule E
AU  - Mgongo W
AU  - Phillips E
AU  - Kassim N
AU  - Stoltzfus R
AU  - Nelson R
PY  - 2024
JO  - Food control
DO  - 10.1016/j.foodcont.2024.110463
UR  - https://doi.org/10.1016/j.foodcont.2024.110463
ER  -

APA

FM, N., E, M., W, M., E, P., N, K., R, S., & R, N. (2024). Processing complementary foods to reduce mycotoxins in a medium scale Tanzanian mill: A hazard analysis critical control point (HACCP) approach.. Food control. https://doi.org/10.1016/j.foodcont.2024.110463

Source records

pubmed · retrieved 2026-09-26T02:17:36.852Z