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Changes in the concentration of aflatoxin M1 during manufacture and storage of White Pickled cheese

Author:
Deveci, O.
Source:
Food control 2007 v.18 no.9 pp. 1103-1107
ISSN:
0956-7135
Subject:
white cheeses, pickled foods, cheese ripening, food storage, milk, cheese milk, aflatoxin M1, Aspergillus flavus, Aspergillus parasiticus, toxigenic strains, secondary metabolites, pasteurized milk, milk curds, cheese whey, microbial detection, storage time, food pathogens, brining
Agid:
2887261