Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza

International Journal of Food Microbiology

Volumn 130, Issue 1, 2009, Pages 43-48

  Uysal, Ülkü Dilek ^a   Öncü, Elif Mine ^a   Berikten, Derya ^a   Yilmaz, Neşe ^b   Tuncel, Necati Bariş ^b   Kivanc, Merih ^a   Tuncel, Muzaffer ^a  

^a ANADOLU UNIVERSITY   (Turkey)

^b ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Bacteria; Boza; Cereal; Determination; Fungi; HPLC; Ochratoxin A (OTA)

Indexed keywords

ALCOHOLIC BEVERAGES; BACTERIA; FOOD CONTAMINATION; OCHRATOXINS; TEMPERATURE;

ACREMONIUM SP.; ASPERGILLUS FUMIGATUS; BACILLUS CEREUS; DIPODASCUS CAPITATUS; FUNGI; GALACTOMYCES GEOTRICHUM; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 59749088585     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.032     Document Type: Article

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