Πλοήγηση ανά Θέμα "M-1 stability in cheese"

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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 ...