Abstract
Sample preparation is the first step in the mycological analysis of foods. It is obvious that sample preparation needs to be standardized if comparable results are to be obtained in different laboratories.
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Jarvis, B. et al. (1986). Sample Preparation. In: King, A.D., Pitt, J.I., Beuchat, L.R., Corry, J.E.L. (eds) Methods for the Mycological Examination of Food. NATO ASI Series, vol 122. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8453-3_1
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DOI: https://doi.org/10.1007/978-1-4684-8453-3_1
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