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Emphasis in this report has been given on the natural incidence of mycotoxins in various dry fruits and spices commonly consumed by the people of this area. Some other aspects related to mycotoxin problem viz., chemical changes in substrates during aflatoxin elaboration, their toxic effects on laboratory animals and steps for control have also been discussed in detail. We hope, this book will be of utility to the students of Microbiology, Seed and Veterinary Pathology and Food Toxicology.
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