Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEffects of cooking and/or processing upon levels of aflatoxins in meat from pigs fed a contaminated dietAuthorsGray, J. I.; Pearson, A. M.; Furtado, R. M.; Miller, E. R.; Hogberg, M. G.SubjectsAFLATOXINS; FOOD industry; PORKPublicationJournal of Food Science (Wiley-Blackwell), 1981, Vol 46, Issue 5, p1306ISSN0022-1147Publication typeArticle