Method for determination of aflatoxin M 1 in cheese and butter by HPLC using an immunoaffinity column

Journal of the Food Hygienic Society of Japan

Volumn 52, Issue 4, 2011, Pages 220-225

  Sakuma, Hisako ^a   Kamata, Yoichi ^a   Sugita Konishi, Yoshiko ^a   Kawakami, Hiroshi ^b  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^b KYORITSU WOMEN'S UNIVERSITY   (Japan)

Author keywords

Aflatoxin M 1; Butter; Cheese; HPLC; Immunoaffinity column

Indexed keywords

AFLATOXIN M1;

AFFINITY CHROMATOGRAPHY; ARTICLE; BUTTER; CHEESE; COMPARATIVE STUDY; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY;

AFLATOXIN M1; BUTTER; CHEESE; CHROMATOGRAPHY, AFFINITY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION;

EID: 80053125094     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.52.220     Document Type: Article

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