Scientific paper - Original scientific paper
The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
Croatian journal of food science and technology, 11 (2019), 1; 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06


Cite this document

PLEADIN, J., BABIĆ, J., VULIĆ, A., KUDUMIJA, N., ALADIĆ, K., KIŠ, M. ... ŠUBARIĆ, D. (2019). The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology, 11. (1), 44-51. doi: 10.17508/CJFST.2019.11.1.06

PLEADIN, JELKA, et al. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology, vol. 11, no. 1, 2019, pp. 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06

PLEADIN, JELKA, JURISLAV BABIĆ, ANA VULIĆ, NINA KUDUMIJA, KRUNOSLAV ALADIĆ, MAJA KIŠ, VESNA JAKI TKALEC, MARIO ŠKRIVANKO, MARICA LOLIĆ and DRAGO ŠUBARIĆ. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology 11, no. 1 (2019): 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06

PLEADIN, J., et al. (2019) 'The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content', Croatian journal of food science and technology, 11(1), pp. 44-51. doi: 10.17508/CJFST.2019.11.1.06

PLEADIN J, BABIĆ J, VULIĆ A, KUDUMIJA N, ALADIĆ K, KIŠ M, and sur.. The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology [Internet]. 2019 May 30 [cited 2024 July 23];11(1):44-51. doi: 10.17508/CJFST.2019.11.1.06

J. PLEADIN, et al., "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content", Croatian journal of food science and technology, vol. 11, no. 1, pp. 44-51, May 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:541603. [Accessed: 23 July 2024]