Distribution and stability of aflatoxin M 1 during production and storage of yoghurt

Food Additives and Contaminants

Volumn 19, Issue 11, 2002, Pages 1043-1050

  Govaris, A ^a   Roussi, V ^b   Koidis, P A ^c   Botsoglou, N A ^d  

^a UNIVERSITY OF THESSALY   (Greece)

^b Ministry of Agriculture Athens   (Greece)

^c Faculty of Veterinary Medicine   (Greece)

^d ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Aflatoxin M 1; Distribution; Mycotoxins; Stability; Storage; Yoghurt

Indexed keywords

AFLATOXIN M1; LACTIC ACID; YOGHURT;

ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EXTRACTION; FERMENTATION; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD STORAGE; FREEZING; IMMUNOAFFINITY CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LIQUID CHROMATOGRAPHY; MILK; MOLECULAR STABILITY; PH; PRIORITY JOURNAL; STATISTICAL SIGNIFICANCE; STREPTOCOCCUS THERMOPHILUS; TOXIN ANALYSIS; WHEY;

AFLATOXIN M1; ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; DRUG STABILITY; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; STREPTOCOCCUS; YOGURT;

BACTERIA (MICROORGANISMS); STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0036848060     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/0265203021000007831     Document Type: Article

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