Listar por autor "Roussi, V."
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Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Distribution and stability of aflatoxin M-1 during production and storage of yoghurt
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2002)Yoghurt from cow's milk artificially contaminated with aflatoxin M-1 (AFM(1)) at levels of 0.050 and 0.100 g l(-1) was fermented to reach pHs 4.0 and 4.6. Yoghurt fermented to pH 4.6 was also used for preparing strained ... -
Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese
Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M1 at the levels of 0.050 and 0.100 μg/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Occurrence of aflatoxin M-1 in raw and market milk commercialized in Greece
Roussi, V.; Govais, A.; Varagouli, A.; Botsoglou, N. A. (2002)From December 1999 to May 2000, 114 samples of pasteurized, ultrahigh temperature-treated (UHT) and concentrated milk were collected in supermarkets, whereas 52 raw milk samples from cow, sheep and goat were obtained from ...