FATE OF AFLATOXIN M1 IN BRICK AND LIMBURGER-LIKE CHEESE

被引：32

作者：

BRACKETT, RE

APPLEBAUM, RS

WISEMAN, DW

MARTH, EH

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,INST FOOD RES,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 06期

关键词：

D O I：

10.4315/0362-028X-45.6.553

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：553 / 556

页数：4

共 15 条

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[2]

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[5] PRESENCE AND CONTENT OF AFLATOXIN M1 IN COMMERCIAL CHEESE SAMPLES [J].

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WEISS, G ;

BEHRINGER, G ;

MILLER, M .

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[6] AFLATOXIN FORMATION IN MILK AND MILK-PRODUCTS .38. PRESENCE AND CONTENT OF AFLATOXIN M1 IN MILK SHIPPED TO A DAIRY PLANT [J].

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MILLER, M ;

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[7] AFLATOXIN IN MILK AND DAIRY-PRODUCTS .41. AFLATOXIN M1 CONTENT OF CHEESE DURING RIPENING AND STORAGE [J].

KIERMEIER, F ;

BUCHNER, M .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 164 (02) :87-91

[8]

KRAYBILL H. F, 1969, Implications of fungal toxicity to human health., P401

[9] THE SMEAR OF BRICK CHEESE AND ITS RELATION TO FLAVOR DEVELOPMENT [J].

LANGHUS, WL ;

PRICE, WV ;

SOMMER, HH ;

FRAZIER, WC .

JOURNAL OF DAIRY SCIENCE, 1945, 28 (11) :827-838

[10]

MCKINNEY JD, 1973, J AM OIL CHEM SOC, V50, P70

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