Makale
Tam Makale
Uluslararası
2004
Effect on aflatoxin formation of different storage conditions in Tulum cheese inoculated with Aspergillus parasiticus NRRL 2999
Turkish Journal Of Veterinary Sciences
Cilt 28 · Sayı 1 · ss. 233–238 · 01.01.2004
Özet
Tulum cheese was divided into 2 equal parts. One part was inoculated with 104 spores/g of aflatoxin-producing Aspergillus parasiticus NRRL 2999 strain. The other part, the control group, was not inoculated. All the samples were ripened in glassjars at 2 different temperatures (10 +/- 1 and 20 +/- 1 degreesC) and relative humidities (85 +/- 2% and 95 +/- 2%) and analyzed for aflatoxin formation on days 1, 15, 30, 45, 60 and 90 of storage using thin layer chromatography.
Atıf için künye
Gürses, M., Erdoğan, A., & SERT, S. (2004). Effect on aflatoxin formation of different storage conditions in Tulum cheese inoculated with Aspergillus parasiticus NRRL 2999. Turkish Journal Of Veterinary Sciences, 28(1), 233–238.
BibTeX
@article{gurses2004-272364,
author = {Gürses, Mustafa and Erdoğan, Ahmet and SERT, Selahattin},
title = {Effect on aflatoxin formation of different storage conditions in Tulum cheese inoculated with Aspergillus parasiticus NRRL 2999},
journal = {Turkish Journal Of Veterinary Sciences},
year = {2004},
volume = {28},
number = {1},
pages = {233--238},
issn = {1300-0128},
url = {https://akademik.atauni.edu.tr/yayinlar/272364-effect-on-aflatoxin-formation-of-different-storage-conditions-in-tulum-cheese}
}