Πλοήγηση ανά Θέμα "MANUFACTURE"
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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 ... -
Fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses
(2012)In this study the fate of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in Feta and Galotyri cheeses were studied. Initially, the enterotoxigenic abilities of four Staph. aureus LHA, LHB, LHC and ... -
The fate of Escherichia coli O157 : H7 in Myzithra, Anthotyros, and Manouri whey cheeses during storage at 2 and 12 degrees C
(2001)Myzithra, Anthotyros and Manouri whey cheeses were inoculated the day after production with Escherichia coli O157:H7 at concentrations of approx. 1.8 x 10(6) cfu g(-1) and stored at 2 and 12 degreesC for 30 and 20 days, ...