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Changes in the concentration of aflatoxin M1 during manufacture and storage of White Pickled cheese
- Deveci, O.
- Food control 2007 v.18 no.9 pp. 1103-1107
- 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