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Food Additives & Contaminants: Part A is now published as Food Additives and Contaminants.

Publisher: Taylor and Francis Ltd

Volume 31, Number 2, 1 February 2014

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Efficient role of BacTN635 on the safety properties, sensory attributes, and texture profile of raw minced meat beef and chicken breast
pp. 218-225(8)
Authors: Smaoui; Elleuch; Ben Salah; Najah; Chakchouk-Mtibaa; Sellem; Besbes; Mellouli

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N,N-dimethylpiperidinium (mepiquat) Part 2. Formation in roasted coffee and barley during thermal processing
pp. 234-241(8)
Authors: Wermann; Theurillat; Verzegnassi; Hofmann; Kuchenbecker; Constable; Delatour; Stadler

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Analysis of pesticide residues in strawberries and soils by GC-MS/MS, LC-MS/MS and two-dimensional GC-time-of-flight MS comparing organic and integrated pest management farming
pp. 262-270(9)
Authors: Fernandes; Lehotay; Geis-Asteggiante; Kwon; Mol; van der Kamp; Mateus; Domingues; Delerue-Matos

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Exo-metabolites of mycelial fungi isolated in production premises of cheese-making and meat-processing plants
pp. 300-306(7)
Authors: Kozlovsky; Zhelifonova; Antipova; Baskunov; Ivanushkina; Ozerskaya

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Presence of mycotoxins in sorghum and intake estimation in Tunisia
pp. 307-318(12)
Authors: Oueslati; Blesa; Moltó; Ghorbel; Mañes

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Bisphenol A in domestic and imported canned foods in Japan
pp. 330-340(11)
Authors: Kawamura; Etoh; Hirakawa; Abe; Mutsuga

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