Access restricted to students and staff of home institution
master's thesis
5   0
Determination of aflatoxin B1 and ochratoxin A in traditionally prepared sausages by ELISA method
Magdalena Blažević (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology
Cite this document...

Blažević, M. (2010). Određivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:895855

Blažević, Magdalena. "Određivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:895855

Blažević, Magdalena. "Određivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:895855

Blažević, M. (2010). 'Određivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:895855

Blažević M. Određivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:895855

M. Blažević, "Određivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:895855

Metadata
TitleOdređivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom
Title (english)Determination of aflatoxin B1 and ochratoxin A in traditionally prepared sausages by ELISA method
AuthorMagdalena Blažević
MentorJadranka Frece (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2010-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Aflatoksin B1 i okratoksin A su sekundarni metaboliti plijesni rodova Aspergillus, Penicillium i Fusarium. Za ovo istraživanje korišteno je 15 uzoraka kobasica sa područja Varaždinske županije, a cilj rada bio je odrediti moguću prisutnost aflatoksina B1 i okratoksina A u uzorcima kobasica domaće proizvodnje. Analiza je provedena ELISA metodom. U ispitanim uzorcima kobasica određene su koncentracije okratoksina A u rasponu od 1,0 do 4,7 ppb, te aflatoksina B1 u rasponu od 0,1 do 0,45 ppb.
Abstract (english)
Aflatoxin B1 and okratoxin A are secondary metabolite of moulds from genus Aspergillus, Penicillium and Fusarium. For this study the 15 samples of sausages from district of Varaždin were examined, and the aim of this study was to determine the possible presence of aflatoxin B1 and ochratoxin A in samples of traditionally prepared sausages. Analysis was performed by ELISA method. The concentration of ochratoxin A ranged from 1,0 to 4,7 ppb and of aflatoxin B1 from 0,1 to 0,45 ppb.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:895855
Study programmeTitle: Biotehnologija; smjerovi: Biokemijsko inženjerstvo
Study programme type: sveučilišni
Study level: dodiplomski
Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsRestricted access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2017-08-25 12:47:59