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Distribution and stability of aflatoxin M-1 during production and storage of yoghurt
(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 ...